| Written By Recipe Coordinator |
Trout is a freshwater and saltwater fish which belongs to the salmon family of fish. It is generally a very tasty fish and this trout recipe aims for simplicity and flavor. This golden trout is paired with wonderful mushrooms, asparagus, tomatoes and white wine. Add all of these ingredients together and you have a full flavored fish recipe that you can make anytime. Enjoy!
1 tablespoon olive oil
2 8-ounce fresh golden trout or other trout fillets or whitefish fillets
2 tablespoons all-purpose flour
Salt
Pepper
8 ounces fresh morel or other mushrooms (such as crimini, shiitake and/or button), halved
2 cloves garlic, minced
1 tablespoon butter
1 7-1/2-ounce can tomatoes, cut up, or 1/2 of a 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
1/2 cup dry white wine or chicken broth
12 fresh asparagus spears (about 8 ounces), cooked until crisp-tender*
Lemon wedges (optional)
Fresh herbs (optional)
1. In a large skillet, heat oil over medium-high heat. Meanwhile, rinse trout; pat dry with paper towels.
2. In a plastic bag, combine 1 tablespoon of the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add fish to bag and shake to coat.
3. Place fillets in skillet, skin sides down. Cook fish for 3 minutes; turn fish and cook for 3 minutes more or until fish flakes easily with a fork. Transfer to a warm platter; keep warm.
4. In plastic bag, place remaining flour, 1/8 teaspoon salt and dash pepper. Add mushrooms and shake to lightly coat. In the same skillet, cook mushrooms and garlic in hot butter for 3 minutes or until browned and tender.
5. Add tomatoes and wine or broth; cook and stir until bubbly, loosening browned bits in skillet. Reduce heat and boil gently, uncovered, for 5 to 6 minutes or until sauce is slightly thickened (you should have about 1-3/4 cups).
6. Add cooked asparagus; heat through. Serve sauce over fish. If you like, garnish with lemon wedges and fresh herb sprigs. Makes 2 to 4 servings.
*Note: For asparagus, cook in a small amount of boiling water for 4 to 6 minutes or until crisp-tender.
Makes 2 to 4 servings.
Recipe and photo courtesy of Midwest Living Magazine.
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Comments
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