
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
Instructions
- Pre-heat your sauté pan to a medium high heat.
- Rub fillets with olive oil and season them with sea salt and cracked pepper.
- Sear the Trout in Olive oil for about 2 minutes with the flesh side down.
- 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.
- Cook for another 4-5 minutes.
- While fish cooks take the cilantro and squeeze the fresh lime juice on it with salt and pepper to taste.
- Remove fish and set aside on a plate.
- Add the Thyme, Oregano, and chopped Basil to the tomatoes , stir gently and season with sea salt and cracked pepper.
- Allow to cook for one minute.
- 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.
- Enjoy!!Blistering Tomatoes
Tagged Steelhead TroutTrout