Mustard Brown Sugar Trout Over Olive and Red Pepper Tapenade

INGREDIENTS:

1 lb. fresh trout filet

1 half English cucumber, sliced on angle

15 small green olives with pimiento

¼ large red pepper in large chunks

¼ lemon cut into chunk, seeds removed, peel and all

1 large clove garlic, peeled, cut in half

¼ small shallot, cut into large chunks

¼ C light olive oil

¼ C packed brown sugar

1 heaping teaspoon grainy brown mustard

1 ½ T soy sauce

2 T apple cider vinegar

4 T salted butter

1 T oil for pan

Handful of fresh chopped Italian flat leaf parsley for garnish

METHOD:

• Cut the skin off the trout and cut into 1 inch cubes. Set aside. Slice the cucumber into 14 thin slices on an angle and set aside.
• In a very small food chopper add the olives, red pepper, lemon, garlic, shallot and oil. Pulse until group into the consistency of a tapenade. Set aside.
• In a bowl add the brown sugar, mustard, soy sauce, and apple cider vinegar, and then add the cubed trout. Toss and let marinate for about 20 minutes.
• Bring a sauté pan to high heat and add the butter and 1 T oil. When melted, reduce the temperature to medium and using a slotted spoon add the trout and cook, moving around the pan, until cooked. This only takes about 3 minutes. Turn burner to low and add the rest of the marinade liquid.
• To plate, add a generous amount of the tapenade, nestle the serving of trout next to it. Arrange the slices of cucumber and garnish with the parsley. Then drizzle the remaining sauce over the cucumber and around the plate to make the dish pretty!