Pan-Fried Trout with Tomato Basil Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A tomato sauce moistens the fish, making this company-worthy recipe foolproof. Ingredients:
2 ounces chopped pancetta |
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.
3. Sustainable Choice: When shopping, look for U.S.-farmed rainbow trout. Avoid wild-caught lake trout.
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