ATTILIOS Cherry Balsamic Vinegar
ATTILIOS Blood Orange EVOO
1 Steelhead (rainbow trout)
Salt and freshly ground black pepper to taste
Lightly grill (or sauté) fish as desired.

Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and place fish on top.

Note: Can also adapt the recipe for a salad adding cheeses or nuts.