We loved this recipe. It was easy to make and tasty. The tomato basil saute was really good. I did go out and bought pancetta especially for this recipe but I think regular bacon will work too.
Pan-Fried Trout with Tomato Basil Sauté
Photo: John Autry; Styling: Cindy Barr
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Amount per serving
- Calories: 388
- Fat: 20.5g
- Saturated fat: 5.9g
- Monounsaturated fat: 7.9g
- Polyunsaturated fat: 5.5g
- Protein: 44.3g
- Carbohydrate: 4.3g
- Fiber: 1.3g
- Cholesterol: 126mg
- Iron: 1.1mg
- Sodium: 604mg
- Calcium: 169mg
- 2 ounces chopped pancetta
- 2 cups cherry tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 cup small basil leaves
- 1 tablespoon canola oil, divided
- 4 (6-ounce) trout fillets, divided
- 4 lemon wedges
- 1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
- 2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.
- Sustainable Choice: When shopping, look for U.S.-farmed rainbow trout. Avoid wild-caught lake trout.
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