Rosemary Trout with Cherry Tomato & Shallot Relish
Ingredients
- 1 pint cherry tomatoes halved
- 1 large shallot chopped
- 1 tbsp balsamic vinegar
- 2 tsp fresh rosemary finely chopped
- 8 sprigs fresh rosemary
- 4 tbsp olive oil divided
- coarse kosher salt
- 4 Butterflied Trout
- salt to taste
- pepper to taste
Instructions
- In a mixing bowl, combine tomatoes, shallot, vinegar, and chopped rosemary. Stir in 1 tbsp oil. Season with salt and pepper to taste.
- Open trout like a book. Sprinkle with salt & pepper. Place 2 rosemary sprigs in each. Fold over to close.
- Put about 1 ½ tbsp oil each in two large non-stick skillets. Heat over medium-high.
- When oil is hot, add 2 trout to each skillet. Do not overcrowd pan or fish will steam rather than brown. Cook trout until browned outside and opaque in center, about 4 minutes per side.
- Transfer trout to plates and spoon sauce over. Try serving with orzo (optional).