This trout dish was good. I used farm raised trout which can be somewhat bland compared to wild caught. I added a peach/fruit relish to put on the fish to jazz it up a bit. I used cherry wood for smoking which has a nice sweet smoke flavor. If you aren't into smoking as I am; grilling or pan frying the fish works fine as well.
I served the fish with stuffed smoked Vidalia onions, brown rice and a salad.
For a wine I chose a 2013 Lodi Fenestra Verdelho. The palate is bursting with lemon peel and pineapple, adding a zesty finish with citrus notes. It is a food friendly wine that pairs well with lots of things.
Combine olive oil, peach balsamic, lime juice, honey and mint. Whisk together to emulsify.
Add peach, blueberries, strawberries and belll pepper to the vineagrette. Mix thoroughly to combine. Allow relish to set for at least 20 minutes for flavors to blend or make ahead of time and refrigerate.
Season trout with garlic, citrus pepper and salt
Top with slivered almonds
Smoke at 250^ until the fish is done. About 25-30 minutes.