Fish

• 4 steelhead trout fillets, skin-on (6–8 oz each)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper, freshly cracked

Summer Garden Relish

• 1 cup cherry tomatoes, halved
• ½ English cucumber, small dice
• 1 shallot, finely minced
• ¼ cup fresh basil leaves, torn
• 2 tbsp fresh mint leaves, torn
• 1 lemon, zested and juiced
• 1 tbsp red wine vinegar
• 1 tsp honey
• ¼ tsp crushed red pepper flakes
• 1 tbsp olive oil
• Flaky sea salt, for finishing

Step 1 — Make the garden relish

Combine cherry tomatoes, cucumber, shallot, basil, mint, and red pepper flakes in a bowl. Add lemon zest and juice, red wine vinegar, honey, and 1 tbsp olive oil. Toss well, taste, and adjust salt. Let sit at room temp while you grill — the tomatoes will release their juices and become the dressing.

Step 2 — Prep the grill

Heat grill to medium-high (400–450°F). Clean grates well and oil them generously — steelhead skin will stick to a dirty grill.

Step 3 — Oil and season the fish

Pat fillets completely dry. Rub both sides with olive oil and garlic. Season flesh side with salt and pepper. Skip seasoning the skin — it’ll burn on the grill.

Step 4 — Grill skin-side down

Place fillets skin-side down on oiled grates. Close the lid. Grill undisturbed for 5–6 minutes until skin is charred and crispy and flesh is opaque about two-thirds up. Resist lifting early — the fish will release naturally when the skin is ready.

Step 5 — Flip and finish

Flip carefully and grill flesh-side down for 1–2 minutes more, just until cooked through. Internal temp: 130–135°F for silky results.

Step 6 — Top and serve

Plate fillets skin-side up to keep it crispy. Spoon the garden relish generously over each fillet, letting the juices run down. Finish with flaky sea salt. Serve immediately with grilled bread or a simple side.