Grilled Steelhead Trout with Italian Agrodolce and Grilled Asparagus - Riverence Provisions

Ingredients

• ¼ cup golden raisins, coarsely chopped
• ¼ cup white wine vinegar
• ⅓ cup extra virgin olive oil
• ¼ cup skin-on almonds, coarsely chopped and toasted
• 1 small red onion very thinly sliced, rinsed and patted dry
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon crushed red pepper
• Kosher salt to taste
• Parsley sprigs with tender stems
• 4 (6-ounce) Riverence Steelhead Trout fillets, thawed and patted dry
• Extra-virgin olive oil
• 16 thin asparagus spears, trimmed and brushed with olive oil
• Kosher salt and freshly ground black pepper to taste