Trout w/cherry tomato & rosemary salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.7
- Total Fat: 9.8 g
- Cholesterol: 45.9 mg
- Sodium: 50.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.8 g
- Protein: 16.8 g
View full nutritional breakdown of Trout w/cherry tomato & rosemary salsa calories by ingredient
Introduction
Adapted from Bon Appetit, June 2009 Adapted from Bon Appetit, June 2009Number of Servings: 4
Ingredients
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4 - 6oz pieces steelhead trout
1 tbsp rosemary, chopped
1 large shallot, chopped
1 pint cherry tomatoes, halved
1 Tbsp balsamic vinegar
4 tsp olive oil
Directions
Mix tomatoes, shallot, vinegar, and 2 tsp chopped rosemary in bowl. Stir in 4 tsp oil. Season sauce with salt and pepper.
Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.
Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.
Serves 4
Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.
Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.
Serves 4