INGREDIENTS:

  • Extra Virgin Olive Oil
  • 2 pints Cherry Tomatoes
  • 1 clove of Chopped Garlic
  • Sea Salt to taste
  • Cracked Pepper to taste
  • 1 Tablespoon of Fresh Thyme
  • 1 Tablespoon of Fresh Oregano
  • 1 Tablespoon of Fresh Chopped Basil
  • ¼ cup of Cilantro
  • Juice from ¼ of a Lime
  • 2 – 6 to 8 Ounce Fillets of Steelhead Trout skin on

Directions:

  1. Pre-heat your sauté pan to a medium high heat.
  2. Rub fillets with olive oil and season them with sea salt and cracked pepper.
  3. Sear the Trout in Olive oil for about 2 minutes with the flesh side down.
  4. Flip your Trout so the skin side is down and then add the cherry tomatoes to the pan to fill the areas around the fillets.
  5. Cook for another 4-5 minutes.
  6. While fish cooks take the cilantro and squeeze the fresh lime juice on it with salt and pepper to taste.
  7.  Remove fish and set aside on a plate.
  8. Add the Thyme, Oregano, and chopped Basil to the tomatoes , stir gently and season with sea salt and cracked pepper.
  9. Allow to cook for one minute.
  10.  Serve enough tomatoes on hold the fish on top of them, you can add cilantro salad either to the side or on top of the fillet as picture.
  11.  Enjoy!!