Grilled Trout and Green Olive Skewers with Cucumber Dill Sauce

For the Trout and Green Olive Skewers:

• 8 Grilling Cedar Skewers
• 4 (5-6 oz.) Riverence Rainbow Trout fillets
• ½ cup pitted Sicilian olives
• 1 cup mint leaves
• 2 cloves garlic, crushed
• 1 teaspoon lemon zest
• 1 egg white
• Sea salt to taste
• Cracked black pepper to taste
• 1 teaspoon red pepper flakes

For the Cucumber Dill Sauce:

• 2 tablespoons parsley
• 2 tablespoons fresh dill
• 2 cloves garlic
• 1 teaspoon lemon zest
• ½ tablespoon lemon juice
• ¼ cup cucumber
• ¼ teaspoon kosher salt
• 1 cup Greek yogurt

For the Trout and Green Olive Skewers:

1. Submerge cedar skewers in water to soak according to package directions.
2. Remove skin from the rainbow trout fillets. Cut the fillets into 2-inch pieces.
3. Place the trout, olives, mint, garlic, lemon zest, egg white, salt, black pepper and red pepper flakes in a food processor and pulse until combined.
4. Divide mixture into 16 equal oval shaped patties.
5. Thread two patties onto each skewer.
6. Grill the skewers for 3 minutes on each side or until golden brown.
7. Serve with fresh sliced tomatoes and Cucumber Dill Sauce.

For the Cucumber Dill Sauce:

1. Chop fresh parsley and dill, and mince garlic.
2. Zest and juice lemon.
3. Cut cucumber in half lengthwise and scoop out seeds. Slice into thin pieces.
4. Place parsley, dill, garlic, lemon zest, lemon juice and cucumber into a bowl.
5. Season with salt and add Greek yogurt, mixing everything to combine.
6. Serve in a small bowl for dipping alongside grilled rainbow trout and olive skewers.

Takes 45 minutes, Serves 4.