My husband is a Brooklyn guy, not one of the trendy transplanted ones who resides in a designated “cool” area. No, he’s from a mostly Italian section, where meatballs and heavy red sauces dominate the menus of old-school restaurants. And that’s how he cooks, from his past, from his upbringing (and some nudging from me as well). It’s been wonderful having a personal chef at home (he loves to cook AND go to the store for groceries), but I’ve been craving lighter food, which is why I decided to make us trout with a tangy heirloom tomato/fresh rosemary/shallot sauce. If you live near a greenmarket, definitely look for some colorful heirloom tomatoes for best results, but any kind will do. The recipe is simple and quick.
Trout with heirloom tomato sauce
Serves 2
2 large heirloom tomatoes (or the equivalent), diced (look for colorful ones!)
¼ cup of green olives, pitted and diced
1 medium-sized shallot, sliced thinly
1 clove of garlic, sliced
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, chopped, plus 2 sprigs
olive oil for brushing fish and adding to sauce(When using olive oil, I like to gauge this on my own rather than offer a specific measurement, but 1 tablespoon works.)
Sea salt and ground pepper, to taste
2 whole trout, about 10 ounces, gutted and boned
Prepare the sauce:
Combine tomatoes, olives, shallot, garlic vinegar, and chopped rosemary in bowl. Stir in1 tablespoon olive oil. Season with salt and pepper.
Cook the fish:
Open trout and sprinkle with coarse salt and pepper. Place 1 rosemary sprig on each, then fold. Brush each side with olive oil. Place about 2 tablespoons oil in large nonstick skillet over medium-high heat. Add trout and cook about 4 minutes on each side until or brown outside and opaque in center. Transfer to plates. Serve with sauce and side dish of your choice.
The recipe sounds tasty. Thanks for sharing.