1/2 cup chopped Vidalia onion
1/2 cup chopped red pepper
1 jalapeño pepper, finely chopped
3 T. parsley flakes
1 T. plus 1/4 cup olive oil
8 peaches, peeled, pitted and chopped
1 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tsp. salt
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. garlic powder
3 lbs. trout fillets
Onion powder, to taste
Black pepper, to taste
In large skillet, sauté onion, pepper, jalapeño and parsley in 1 tablespoon olive oil over medium heat for 5 minutes or until tender. Add peaches, water, sugar, apple cider vinegar, salt, chili powder, black pepper and garlic powder to skillet; mix well. Cook over medium heat for 30 minutes, stirring frequently. Refrigerate salsa at least 2 hours before serving. Grill trout fillets in 1/4 cup olive oil. Add onion powder and black pepper. Serve peach salsa over trout.
Peter J. Carmon Cody, Wyoming
From— The Water’s Bounty: Member Fish Recipes