Ingredients

1 Pickett’s Ranch Boneless Trout (about 12 oz)

3 each small lemon ball or yellow crookneck summer squash

1 small heirloom tomato (diced)

1 ear summer corn (kernels only)

2 stems cilantro (picked)

¼ C Salsa Verde (see recipe below)

½ C Peanut Butter

Salt & Black Pepper (as needed)

EVOO (as needed)

Red Wine Vinegar (as needed)

Canola or Grapeseed oil (as needed)

Directions

-In a small bowl, combine the Tomatoes, Corn and Cilantro. Season with EVOO, Salt and Black Pepper. Let Stand

-Prep the Squash by cutting in half lengthwise and scooping out seeds with a spoon.

-Heat a non-stick or cast-iron pan on medium high till very hot.

-add 1 T canola or grapeseed oil.

-Sear/roast the squash, cut side down till it softens. Turn over and cook 1 min longer.

-Remove and season with salt and pepper

-Cut the trout in half, season with salt and black pepper

-Heat a non-stick or cast-iron pan on medium high till very hot.

-add 1 T canola or grapeseed oil.

-Saute the fish, skin side down, till crip and cooked through.

-Remove to a plate to rest.

To assemble on the plate:

-Smear Peanut Butter on plate

-Arrange 3 halves of roasted squash on top of peanut butter.

-spoon corn, tomato and cilantro mixture in and around them.

-place trout on top of set.

-drizzle with salsa verde to finish

Salsa Verde:

100% roasted tomatillos

25% cilantro

20% lime juice

5% chx stock

15% roasted jalape}os

15% roasted garlic

-Toss garlic, jalapenos and tomatillos in oil and salt and pepper and roast

-Leave seeds in half of jalapenos, remove from other half

-Blitz it all together season to taste