Stone Fruit Salsa over Sumac Trout
As summer is basically ending, it's time to eat up all the stone fruit you can before it's gone! I am definitely a savoury over sweet person. So, I love taking these sweet, tart fruits and mixing them with herbs and lime to add a savoury flair. If you're not a fish eater, place this on top of baked tofu, tempeh, chickpeas, chicken or beef kebabs.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 4 - 5 oz pieces trout (or fish of choice)
- 2 Tbsp sumac
- 1 tsp ground turmeric
- 1/4 tsp sea salt and pinch of pepper
- drizzle of extra virgin olive oil
Stone Fruit Salsa
- 2 peaches diced
- 1 nectarine diced
- 1 yellow plumb diced
- 1 purple plumb diced
- 1 red plumb diced
- 1 green onion thinly sliced
- 1/2 lime juiced
- 1/2 tsp sea salt and pinch of pepper
- small handful cilantro or mint roughly chopped
Preheat oven to 400 F (204 C)
Mix the sumac, turmeric, salt and pepper together and pat it on the fish so it's fully season. Drizzle a bit of extra virgin olive oil on top and bake in the oven between 7-15 minutes, depending on the trout's thickness. You know it's perfectly cooked when you flake it with a fork and it gently pulls away. Alternatively, you can also grill or pan-fry the fish.
While the fish is cooking, put all the salsa ingredients togethers and mix in a bowl.
As soon as the fish comes out, break it into larger hunks so it looks rustic (you can skip this and leave it as fillets) and top with loads of stone fruit salsa.
- Stone Fruit: use whatever you can find, if you only have peaches, use peaches. Try to find other stone fruit to make it more flavourful and dynamic. You can always add in mango or pineapple too, if you like
- Trout: salmon, halibut, cod, tofu, tempeh, chickpeas, chicken, beef kebabs
- Sumac: omit and squeeze the fish with lime juice instead
- Salsa can be made the day before or in the morning before cooking the fish