Pan-Fried Trout with Basil Tomato Sauce

This rich tomato sauce, made from sauteed cherry tomatoes, cream and butter, is the perfect addition to the lean trout.

Pan-Fried Trout with Basil Tomato Sauce

This rich tomato sauce, made from sauteed cherry tomatoes, cream and butter, is the perfect addition to the lean trout.

-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)

Pan-fried trout

Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this pan-fried trout recipe. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 4 Servings

Ingredients for Sauce:
1 teaspoon olive oil
1 cup vine-ripened cherry tomatoes
2 teaspoons white wine vinegar
2 teaspoons honey
3 tablespoons heavy cream
2 tablespoons butter, diced
2 tablespoons chopped fresh basil
 
Ingredients for Trout:
4 (4-ounce) trout fillets 
1/2 teaspoon salt
Coarsely ground black pepper
1 tablespoon olive oil
2 sprigs of fresh thyme

Preparation:

1. To prepare sauce, heat olive oil in a small pan over medium heat. Add tomatoes and sauté 10 minutes. Place tomatoes in a blender. Add vinegar and honey and blend until smooth. Place back in pan. Add cream and simmer a few minutes. Whisk in butter and basil; keep warm.

2. To prepare fish, score the skin side of fish deeply. Pat dry and sprinkle salt and pepper on both sides.

3. Heat a nonstick skillet and add olive oil. Add thyme sprigs. Sauté fish, skin-side down, until skin is crisp, about 3 1/2 minutes; turn and cook 30 seconds. Serve with sauce on the side.

Per serving: 320 calories, 22g fat, 95mg chol., 24g prot., 5g carbs., 0g fiber, 400mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

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For more recipes, visit our Recipe File.

By Relish Chef Jon Ashton


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