Chicken Tortilla Soup—Reduced-Fat
Pan-Fried Trout with Basil Tomato Sauce
A fresh tomato sauce tops quick pan-fried fish.
35
4 servings
This rich tomato sauce is made from sauteed cherry tomatoes, cream and butter and is the perfect foil to the lean trout.
Ingredients
-
Sauce:
-
1 cup vine-ripened cherry tomatoes
-
1 teaspoon olive oil
-
2 teaspoons white wine vinegar
-
2 teaspoons honey
-
3 tablespoons heavy cream
-
2 tablespoons butter, diced
-
2 tablespoons fresh basil
-
-
Trout:
-
4 (4-oz) trout fillets
-
1/2 teaspoon salt
-
Freshly ground black pepper
-
1 tablespoon olive oil
-
2 sprigs fresh thyme
Instructions
- To prepare sauce, heat olive oil in a small pan over medium heat. Add tomatoes and sauté 10 minutes. Place tomatoes in a blender. Add vinegar and honey and blend until smooth. Place 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 fish deeply. Pat dry and sprinkle salt and pepper on both sides.
- Heat a nonstick skillet and add olive oil. Add thyme sprigs. Sauté 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.
Recipe by Chef Jon Ashton.
Nutritional Info (per serving)
- Calories 360
- Fat 24g
- Saturated Fat 9g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 11g
- Cholesterol 115mg
- Sodium 400mg
- Potassium 630mg
- Carbohydrates 5g
- Fiber 1g
- Sugars 4g
- Protein 31g
Comments
Around the Web
Facebook Community
Most Popular
