Grilled Steelhead with Cherry Reduction (Black Cherry Balsamic Vinegar)
OWOC Black Cherry Balsamic Vinegar
OWOC Blood Orange EVOO
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.