Rosemary Trout with Cherry-Tomato Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh. Ingredients:
1 pint cherry tomatoes (preferably assorted colors), halved |
1 large shallot, chopped |
1 tablespoon balsamic vinegar |
2 teaspoons finely chopped fresh rosemary plus 8 large sprigs |
4 tablespoons olive oil, divided |
coarse kosher salt |
4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired |
Directions:
1. Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
2. Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
3. Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.
|
|