Trout with heirloom tomato sauce


Sprig of rosemary
Sprig of rosemary




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.

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