Pan-Seared Trout with Sun-dried Tomatoes
 
 
A quick and simple weeknight fish dinner everyone will enjoy!
Author:
Recipe type: Entrée
Cuisine: Gluten-Free
Ingredients
  • 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
LEMON WHITE WINE SAUCE (optional for serving with pasta)
  • 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.
Instructions
  1. 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.
  2. 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.
LEMON WHITE WINE SAUCE
  1. 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.
  2. Whisk in lemon juice, lemon zest and parsley.
  3. Toss pasta with sauce and serve with shredded/bite-sized chunks of fish.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/05/07/pan-seared-trout-with-sundried-tomato-salsa/