Grilled Trout With Tomatoes Recipe
Ingredients
2 tbsp (30 ml) vegetable oil
4 small brook trout, gutted and cleaned
1 cup (250 ml) flour
1 onion, chopped
1 red pepper, diced small
1/2 zucchini, diced small
1 garlic clove, smashed and chopped
1/2 cup (125 ml) pitted black olives
1/4 tsp (1 ml) fennel seed
1 tbsp (15 ml) green peppercorns
1 cup (250 ml) chopped tomatoes
Salt and pepper
Few drops lemon juice
Directions
Preheat oven to 150°F (70°C).
Heat oil in large frying pan.
Dredge trout lightly in flour and place in hot oil.
Cook 5 to 6 minutes each side over medium heat, depending on size.
Season well.
Transfer fish to serving platter and keep hot in oven.
Add onion, red pepper, zucchini and garlic to frying pan; cook 2 minutes over medium-high heat.
Stir in olives, fennel seed, peppercorns, tomatoes, salt and Depper; cook 2 to 3 minutes over lighheat.
Spoon tomato mixture over bottom of individual plates.
Rest trout on top and sprinkle with lemon juice.
Heat oil in large frying pan.
Dredge trout lightly in flour and place in hot oil.
Cook 5 to 6 minutes each side over medium heat, depending on size.
Season well.
Transfer fish to serving platter and keep hot in oven.
Add onion, red pepper, zucchini and garlic to frying pan; cook 2 minutes over medium-high heat.
Stir in olives, fennel seed, peppercorns, tomatoes, salt and Depper; cook 2 to 3 minutes over lighheat.
Spoon tomato mixture over bottom of individual plates.
Rest trout on top and sprinkle with lemon juice.
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