Recipe Zest

Ingredients Trout 1/4 cup almonds, slivered 1/2 lemon juice Small bunch parsley, chopped Unsalted butter Method Salt trout and place skin-side down on heated grill. Grill to 130F Fry almonds in butter until golden.  Stir in parsley and turn off heat.  Add lemon juice Serve over grilled trout Notes Serve with sides of fresh corn and green beans and boiled potatoes with butter and parsley Supposed also works with brussel sprouts and balsamic Salt the trout at least two hours ahead and dry out in the fridge for best results.  This is a Serious Eats trick

Ingredients Peach filling 2 peaches, skin on, cut into cubes 1/2 tbsp lemon juice 1/2 tbsp bourbon 1 pinch kosher salt 1 pinch grated nutmeg 1 drop almond extract (optional) Biscuit topping 1/4 cup flour 1 tbsp sugar 1/4 tsp baking powder 1/4 tsp kosher salt 18g unsalted butter 2 tbsp milk Method Preheat oven to 400F Combine peaches, lemon juice, bourbon, salt, nutmeg and almond extract.  Scrape into two ramekins.  Bake for 10 minutes  Combine flour, sugar, baking powder and salt.  Cut butter into dry ingredients.  Stir in milk until mixture comes together; do not over-mix Drop flour mixture on top of peach filling Return to oven and bake until topping reaches 206F.  The duration will vary -- it's taken between 12 - 20 minutes Let cool for 30 minutes before serving Notes Use parchment paper under the ramekin in case the filling overflows Based on a recipe from Serious Eats Use a glass cutting board (or at least a cutting board that you don't cut garlic or onions on)