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Grilled Trout with Crema de Aguacate and Pineapple Pistou

Crispy Rainbow Trout atop a base of crema de aguacate, and finished with a drizzle of pineapple pistou.

Total Time: 45 min

Servings: 10

Ingredients

10 ea Rainbow trout fillet, skin on

2 Tbsp salt, kosher, divided

2 tsp black pepper, ground

¾ cup extra virgin olive oil, divided

3 Tbsp garlic, minced, divided

2 qt basil leaves, hand torn

2 cups DOLE® Canned Crushed Pineapple in Juice, drained & divided

2 cups aged gouda cheese, grated fine

½ cup Plum tomatoes, roughly chopped

2 Tbsp butter, unsalted

½ cup yellow onion, minced

1 qt chicken broth

2 cups DOLE Chef-Ready Cuts Diced Avocado, thawed

2 tsp lime juice

2 ½ cups heavy cream

1 tsp cumin, ground

10 ea lemon wedges

Dry the fish fillets with a paper towel and season with 1 Tbsp of salt and all of the pepper. Drizzle with 2 Tbsp of olive oil and set aside.
Heat a grill or griddled pan and grill the fish skin side down only, covered with either a lid or foil until fish is fully cooked through, roughly 3-4 minutes, depending on how thick the fillet is.
In a food processor, add the remaining olive oil, 2 Tbsp of garlic and basil. Pulse until a smooth paste is formed. Add in the pineapple, gouda and tomatoes and pulse until a fine “pesto” is formed to create a pistou.
In a small pot over a medium to high heat, melt the butter, cook the onions with 1 Tbsp of garlic until translucent and aromatic.
Add the chicken broth, avocado and lime juice and boil for roughly 5 minutes.
Blend this in a blender with heavy cream and cumin, adjust seasoning to taste.
Serve with the avocado puree on base of plate, topped with fish fillet and dressed with pistou. Add lemon wedges to accompany each serving.