Grilled Steelhead with Cherry Reduction (Black Cherry Balsamic Vinegar)



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.



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.