Togarashi Miso Glazed Trout with Grilled Peaches and Cucumber Salad

• ¼ cup rice vinegar
• 1 teaspoon fish sauce (nam pla)
• ¼ cup sugar
• 1 large English cucumber
• ¼ cup red onion
• ½ tablespoon fresh mint, chopped
• 1 jalapeño pepper, thinly sliced (optional)
• ¼ cup yellow miso paste
• 2 tablespoons mirin
• 1 tablespoon honey
• 2 teaspoons olive oil
• 2 peaches
• 2 Riverence Rainbow Trout fillets, thawed and patted dry
• Togarashi seasoning

1. In a small saucepan, combine rice vinegar, fish sauce and sugar and cook over medium heat until sugar is dissolved. About 5 minutes.
2. Meanwhile, peel, seed and thinly slice the cucumber and thinly slice the red onion.
3. Place cucumber and onion in medium bowl; and pour the vinegar mixture over.
4. Stir in mint and jalapeño (if using) to taste and refrigerate.
5. Place the miso paste, mirin and honey in a medium bowl and whisk to combine.
6. Pre-heat grill or grill pan over medium-high heat. Brush the grill with olive oil.
7. Slice peaches into quarters and remove the pits.
8. Brush each side of the rainbow trout with the miso marinade. Place flesh side down on the grill and cook for about 5 minutes, pressing gently on sides of fish with a spatula to get a good sear.
9. Turn over and continue to grill for another 6-7 minutes or until fish flakes easily.
10. On another section of the grill, grill the peaches, flesh side down for 2-3 minutes on each side until fragrant and grill marks appear.
11. Sprinkle finished Riverence Trout with Togarashi seasoning and serve with grilled peaches and cucumber salad.

Takes 30 minutes, Serves 2.