Worth a trip

Rosemary Trout with Cherry-Tomato Sauce

Name: Rosemary Trout with Cherry-Tomato Sauce
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions