Char-Grilled Trout on Pesto-Green Olive and Cashew Bruschetta - Riverence Provisions

Ingredients

• 4 Riverence Trout fillets, cut in half
• Extra virgin olive oil for brushing and drizzling
• 1 10-ounce jar pitted Sicilian green olives, drained
• ½ cup roasted cashews
• ½ cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 tablespoons olive oil
• Salt and fresh ground black pepper
• 8 slices sourdough bread, cut in half
• 2 cups fresh watercress or arugula, washed
• Radishes, washed and sliced in half with stems attached