Thursday, July 15, 2010

Whole Trout with Cherry Tomato Wine Sauce

Whole fish can be somewhat intimidating. For some people the head, complete with eyes, is an absolute deal breaker. But if you can get past the fact that whole fish actually looks like a fish, it can be a simple dish to prepare that tastes great and looks super fancy. Whole trout is not always available at the supermarket but when it is, they have already done most of the work for you by removing the innards and scales. A true fish market will always have whole fish available and will usually do as much butchering as you like.

If you do not want to work with whole fish, this dish would work great with trout or red snapper fillets, with the tomato and wine sauce making it a unique dish. Just season the fillets with salt and pepper and pan sear them, finishing with a squeeze of lemon juice. The tomato sauce could also be served over grilled chicken as a simple way to elevate an otherwise plain meal.

Whole Trout with Cherry Tomato Wine Sauce
  • 2 whole Rainbow Trout (or any similar small fish), about 1.5 lbs total
  • 1 lemon
  • 2 tbsp olive oil, divided
  • 1 small shallot, diced small
  • 1-2 garlic cloves, crushed and peeled
  • 1 pint cherry tomatoes, halved
  • 3-4 fresh thyme sprigs
  • 1/2 cup dry white wine
  • Salt and pepper
Preheat a broiler. Line a large baking sheet with aluminum foil and spray with cooking spray.
Rinse off the fish and pat dry. Rub inside and out with about 1 tbsp of olive oil.
Season the fish inside and out with salt and pepper.
Thinly slice half of the lemon into rounds and place them in the center cavities of the two fish.
Broil the fish for about 5 minutes on each side, until fish flakes and is fully cooked.
Squeeze the remaining lemon half over the cooked fish before serving.
Meanwhile, heat the remaining tablespoon of olive oil in a large pan over medium heat.
Begin the sauce by sauteing the shallots and garlic cloves until fragrant, a couple of minutes.
Add the cherry tomatoes and thyme sprigs. Season with salt and pepper.
Allow the cherry tomatoes to cook down for about 5 minutes.
Add the white wine to the pan and cook down for another 5-8 minutes.
Adjust the seasoning and serve the sauce alongside the trout.

For a printable recipe click here

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