Steelhead Trout Milanese

• 2 fillets Riverence Steelhead, skin-on
• 2 cup panko breadcrumb
• 1 cup tomatoes large dice or wedge
• 1 clove garlic thinly sliced
• 4-5 basil leafs rough sliced
• 1 lemon cut in half
• ¼ cup extra virgin olive oil
• Wild arugula for garnish

Trout Marinade

• 1/3 cup Extra virgin olive oil
• 2 tbsp Garlic chopped
• 2 tbsp Italian Parley chopped

• Mix together the Trout Marinade and set aside.
• Season Steelhead Trout fillets on both sides with salt and pepper, generously spoon over your garlic, parsley, and olive oil mix, and let marinade for 20-30 minutes.
• Preheat the grill to medium-high heat.
• Mix your tomatoes, basil, olive oil, and garlic in a bowl, season with salt and pepper to taste, and set aside.
• Press the trout fillets into the panko on both sides, creating a nice crust.
• Place panko-covered fillets, skin side up on the grill and cook on each side for 3-5 minutes until golden brown.
• While the trout is cooking place lemon cut side down on the grill for 3-5 minutes.
• To serve, place trout onto a platter, top with tomato basil mix, squeeze the grilled lemon over the trout filets, and garnish with the wild arugula.