Pan Fried Trout with Tomato Basil Saute


Rainbow trout is one of my favorite types of fish -- I know it's simple and basic, but when you can find it fresh, it's so yummy. This recipe looked light and healthy, so I thought I'd give it a go. It was fantastic! I could've easily eaten seconds -- and thirds. The pancetta really makes this a delicious dish. This would be great with a side of vegetables or rice. Enjoy! Ingredients:

2 ounces chopped pancetta (I used Boar's Head -- always a great choice)

2 cups cherry tomatoes, halved

1 teaspoon minced garlic

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

1/4 cup small basil leaves

1 tablespoon canola oil, divided

4 (6-ounce) trout fillets, divided

4 lemon wedges

Directions:

  1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.

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