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Grilled Rainbow Trout with Cherry Salsa
Ingredients
  • subheading: For the Salsa:
  • 2 cups cherries - stemmed, pitted and chopped
  • 6 scallions, chopped
  • 1 tsp. Dijon mustard
  • 2 Tbsp. lime juice
  • 2 Tbsp. lemon juice
  • ½ jalapeño, chopped
  • 1 clove garlic, chopped
  • subheading: For the Rainbow Trout:
  • 4 (6 oz.) Clear Springs® Rainbow Trout Fillets
  • Sea salt and pepper, to taste
Steps
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