2 8oz Trout
4 ounces jarred, roasted red peppers, or 2-3 nacho or Anaheim chilies, roasted
1/4 cup blanched slivered almonds, toasted
1 tbs. olive oil
1 clove garlic
1/4 cup orange juice
4 six ounce trout filets, butter flied

Puree chilies and next 3 ingredients in food processor or blender; set aside.
Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes.

Turn trout and grill for 2 minutes more, or until trout turns opaque.

Serve immediately with a dollop of chili-almond pesto.