Earlier this year, we sent a few Four Peaks-ers to Dead Horse Ranch in Cottonwood, Arizona to hang out with our friends at Arizona State Parks. Hijinks ensued. You can see a video from that little adventure here.
One major positive to the trip was the creation of this recipe, which combines trout and some well-selected veggies with our Grapefruit Radler.
2 trout fillets, skin-on
1/2 stick butter
2 garlic cloves, minced
1/4 cup white onion, diced
1/4 cup sweet peppers, diced
3 tablespoons cilantro
1 tablespoon squeezed grapefruit juice
1 tablespoon Four Peaks Grapefruit Radler
In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat.
Add garlic and onions, and cook until slightly brown.
Place the trout, skin-side-down, in the skillet.
Add the sweet peppers, grapefruit juice and Four Peaks Grapefruit Radler.
Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through, about 5 minutes. Don’t flip the fish.
Transfer the fish to a serving plate.
Remove the skillet from the heat and scrape up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the cilantro and garnish with peppers and grapefruit slices.