pat's Recipe

Pan-Fried Trout with Basil Tomato Sauce

Category: Seafood

Sauce:
1 tsp olie oil
1 cup vine ripened cherry tomatoes
2 tsp white wine vinegar
2 tsp honey
3 Tbsp heavy cream
2 Tbsp butter, diced
2 Tbsp chopped fresh basil

Trout:

4 (4 ounce) trout fillets
1/2 tsp salt
coarsely ground black pepper
1 Tbsp olive oil
2 sprigs
of fresh thyme

To prepare sauce, heat olive oil in a small pan over medium heat. Add tomatoes and saute 10 minutes. Place tomatoes in a blender. Add vinegar and honey and blend until smooth. Place tomato mixture back in pan. Add cream and simmer a few minutes. Whisk in butter and basil; keep warm.

To prepare fish, score the skin side of dish deeply. Pat dry and sprinkle salt and pepper on both sides.

Heat a nonstick skillet and add olive oil. Add thyme sprigs. Saute fish, skin side down, until skin is crisp, about 3 1/2 minutes; turn and cook 30 seconds. Serve with sauce on the side.

serves 4