Tuscan Trout

4
Servings
5m
Prep Time
6m
Cook Time
11m
Ready In


"An adaptation of a recipe found on Food & Wine. The original recipe called for grilling, but I've never done that. Instead, I've taken the easy way out and sautéed the trout in a pan. The herb and garlic-infused oil is used for both basting the fish and afterwards as a sauce. Very easy and quite delicious! An equally delicious way to prepare this is to use skin-on salmon fillets or fresh sardine fillets - just adjust the cooking time accordingly. Wonderful!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (136.5 g)
  • Calories 291.8
  • Total Fat - 21 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 65.7 mg
  • Sodium - 205.1 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 23.7 g
  • Calcium - 56.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.4 mg

Step 1

Depending on your cooking method, light the grill or heat a large non-stick skillet over medium-high heat.

Step 2

In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes. Remove from the heat and immediately stir in the vinegar, the salt, and the pepper.

Step 3

Put half of the oil-and-vinegar mixture, holding back the garlic slices, in a medium glass dish or pie plate. Add the trout fillets and turn to coat both sides completely. Grill or sauté the fish, skin-side down, for 2 minutes. Turn and cook until just done and starting to brown, about 1 minutes longer for 1/4-inch-thick fillets. If pan sautéing, add the fish, skin-side down, to the dry, hot pan. Cook for 2 minutes then gently turn. Cook for 1 minute more, until the fish starts to brown lightly.

Step 4

To serve, stir the remaining oil, vinegar, and garlic slice mixture and pour it over the hot fish.

Note: If you don't plan to cook the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.


Tips & Variations


No special items needed.

Related