The first time we bought steelhead trout, I had absolutely no idea what to do with it. So, I started looking for recipes, and I stumbled on this one. It seemed like it would work well, and we liked the flavors, so we gave it a shot. The result? It was fantastic, and we’ve been making it ever since. Enjoy!
Rosemary Trout with Cherry Tomato Sauce
Adapted from Bon Appétit, June 2009
Makes 4 servings
1 pint cherry tomatoes (preferably assorted colors), halved
1 large shallot, chopped
1 tablespoon balsamic vinegar
4 teaspoons finely chopped fresh rosemary, divided
4 tsp olive oil
Coarse kosher salt
4, 6-ounce steelhead trout filets (skin-on)
Mix tomatoes, shallot, vinegar, and 2 tsp chopped rosemary in bowl. Stir in 4 tsp oil. Season sauce with salt and pepper.
Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.
Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.
Total Fat: 9.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.4 g
Cholesterol: 45.9 mg
Sodium: 50.3 mg
Potassium: 201.6 mg
Total Carbohydrate: 5.7 g
Dietary Fiber: 0.8 g
Sugars: 0.5 g
Protein: 16.8 g