Grilled Steelhead Trout with Mexican Slaw and Orange Jalapeno Sauce

There are a lot of things one can do on an anniversary.

Go out to dinner. Go to a movie. Go on a fabulous trip.

Or, do what we did.

Nothing.

Nothing out of the ordinary, that is.

We lit the candles, put on some jazz and cooked a wonderful dinner together.

And took a walk with Lucy.

Why wait for a date that comes once a year when you can celebrate each other every day.

Makes perfect sense to me!

Grilled Steelhead Trout with Mexican Slaw and Orange Jalapeno Sauce
A total riff on a great fish taco recipe in Bobby Flay's Grill It

2 good sized steelhead trout fillets or salmon, seasoned with orange juice, a bit of olive oil, and freshly ground black pepper
¼ head green cabbage, thinly sliced
3 green onions, green and white parts thinly sliced
¼ cup Hellmann’s mayo
½ cup fat free Greek yogurt
1 tbsp pureed canned chipotle chiles in adobo
Grated zest of 1 lime
½ lime, juiced
¼ cup chopped fresh cilantro
Coarse salt and freshly ground black pepper
2 cups orange juice
3 slices pickled jalapenos
2 tbsp honey

Put the orange juice into a medium saucepan. Add the jalapeno. Bring to a boil over high heat and cook, stirring occasionally til reduced to about half a cup. Takes about 30 minutes. Add the honey and season with salt. Let cool to room temp before serving.

Grill the trout.

Whisk together the mayo, yogurt, chipotle puree, lime zest and juice in a bowl and season with salt and freshly ground black pepper. Add to cabbage and the green onions. Add the cilantro and fold to combine.

Put a bit of the slaw on the plate, then the grilled trout and then a drizzle of the orange sauce over the top.

Prepare to swoon a bit.

Serves 2 generously.

Grilled Steelhead Trout with Mexican Slaw and Orange Jalapeno Sauce