Clear Springs Trout with Blueberry Hatch Chile Sauce

Serves 4

4 6 oz. Rainbow Trout Fillets
2 or 3 Bristol Farms roasted Hatch Chiles cut into rings
1 cup blueberry jam
1 cup fresh blueberries
1/2 cup Bristol Farms fresh roasted diced Hatch Chiles
1 tsp. sea salt
1 tsp. black pepper
1 tsp ancho chili powder
1 tsp brown sugar

1. In a saucepan, combine jam, blueberries, and diced Hatch Chiles. Heat until berries start to soften. Add 1 2 tablespoons of water if needed to thin sauce.

2. Mix salt, black pepper, chili powder, and brown sugar and sprinkle over trout fillets.

3. Preheat grill to 400 - 450F.

4. Grill Rainbow Trout flesh side down for 2 minutes, flip and grill about 2 3 minutes longer. Trout is cooked when it is no longer opaque.

5. Plate Trout and top with blueberry sauce and Hatch Chile Pepper rings.

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