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Grilled Steelhead with Cherry Reduction (Black Cherry Balsamic Vinegar)
Ingredients
OWOC Black Cherry Balsamic Vinegar
OWOC Blood Orange EVOO
1 Steelhead
Salt and freshly ground black pepper to taste
Lightly grill (or sauté) fish as desired.
Directions
Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and place fish on top.
Note: Can also adapt recipe for a salad adding cheeses or nuts.
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