Grilled Steelhead Trout with Sweet Potato Hash Serves 2 1 1 2 1 1 1 1 1 2 lb. Tbs. Tbs.

small small small small small Tbs. steelhead trout filet butter brown sugar Kosher salt and pepper sweet potato, peeled and diced russet potato, peeled and diced yellow onion, chopped zucchini, diced red bell pepper, seeded and chopped olive oil

________________________________________ Bring a medium pot of salted water to boil. Parboil the sweet potatoes for about 1 2 minutes and drain. Repeat for the white potato. Set aside. Line a broiler pan or roasting pan with foil and top with a piece of parchment. Preheat a gas grill to about 400F. Place the trout skin-side down on the parchment. Sprinkle generously with kosher salt and pepper and then the brown sugar. Dot with butter. Grill for about 7 10 minutes, until the fish is done in the center and flakey. Meanwhile, heat a large pan over medium-high heat. Add the olive oil, then add the sweet potato, russet potato, onion, red bell pepper and zucchini and sprinkle with kosher salt and black pepper. Cook until the potatoes are crisp and the onion is cooked through, about 10 minutes. Serve the trout on top of the hash.