We all know we should be eating more fish in our everyday diets, but for some reason I don’t seem to incorporate that much into my diet. I’m not sure why this is given how quick and easy it is to make a weeknight fish dinner. I enjoy the flavor of fish so I’m a bit of a minimalist when it comes to its preparation. Salt, pepper and a quick, fresh homemade relish or salsa fits the bill for me. Wild trout is one of the few fish that contains a good amount of omega-3 essential fatty acids, which are crucial to balancing out our omega-6 to omega-3 ratios. Other omega-3 fish include wild catfish and wild salmon. Farm raised fish contain more overall fat than their wild counterparts but less usable omega-3 fats so GO WILD!!! Farm raised is touted as the sustainable choice, which is a serious issue, but the inferior feed they give their fish as well as issues with farms contaminating the ocean and killing wild fish are proof that it’s not actually sustainable yet.
This recipe is great on it’s own and really lends itself so some succulent food photography. If you’d like to bulk it up, a simple light white wine sauce (included below) tossed with some pasta and torn up trout is really tasty. I made the leftovers this way last night and my husband said “wow, we really eat a lot of gourmet meals on weeknights now.” Ha! It’s so easy it’s just silly.
- 4 rainbow trout filets, skinless and de-boned
- sea salt and freshly ground pepper
- 8 or so sun-dried tomatoes in oil, diced (check out my homemade sun-dried tomato recipe)
- 1 scallion, sliced
- few sprigs fresh thyme, finely chopped
- 1 teaspoon lemon zest
- juice from half a lemon
- olive oil
- 1 shallot, sliced
- ½ cup dry white wine
- salt and pepper
- 1 Tablespoon butter
- 2 teaspoons lemon zest
- juice from half a lemon
- small hand full of finely chopped parsley.
- Heat olive oil in a cast iron skillet. Salt and pepper both sides of fish and cook at medium-high heat for a couple minutes per side or until fish flakes easily. Remove from heat and keep warm.
- Toss sun-dried tomatoes, scallion, thyme, lemon juice and lemon zest with a little drizzle of olive oil in a bowl. Serve each filet topped with a generous spoonful of salsa.
- Heat olive oil in a skillet. Add shallots and saute for a couple minutes. Add wine and bring to a boil. Simmer vigorously until liquid is reduced by half. Turn off heat and stir in butter to melt.
- Whisk in lemon juice, lemon zest and parsley.
- Toss pasta with sauce and serve with shredded/bite-sized chunks of fish.
food photographer, food photography, los angeles, crystal cartier
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