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)
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
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.
For more recipes, visit our Recipe File.
By Relish Chef Jon Ashton