Char-Grilled Trout on Pesto-Green Olive and Cashew Bruschetta - Riverence Provisions
Experience the flavor of char-grilled trout topped with a pesto-green olive and cashew bruschetta. Perfect for a special dinner!
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Cooking tools:
- Food processor
- Grill pan
- Grill
- Pastry brush
- Tongs
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Plate
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 tablespoon olive oil
- Salt
- 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
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