A fresh, healthy fish dish to enjoy this summer
Now that summer is in full swing and sportsmen have turned their attention to fishing, we need to talk about how to prepare your catch.
One of the things I love most about summer cooking is its simplicity: Dead ripe summer produce and simply cooked, freshly caught fish. This pan-seared speckled trout dish combines the two and gives you an option that is not deep frying. And while pan-seared speckled trout is not rocket science, the way I cook the fish and what I do with the tomatoes sets this apart from your typical fish-with-seasonal-veggies recipe.
INGREDIENTS:
- 1 ½ pounds of cherry tomatoes, sliced in half (grape tomatoes can be used)
- Olive oil to coat the tomatoes
- 6 speckled trout fillets (sac-a-lait can be substituted)
- ¼ cup vegetable oil (just enough to coat the bottom of your skillet)
- 2 cups of whole kernel corn
- 3 tbsp. minced parsley
- Seasoning to taste
PREPARATION: Serves 2
- 1. Preheat oven to 275 degrees Fahrenheit.
2. Coat the tomatoes in olive oil and season to taste.
3. Place tomatoes on a cooking sheet and cook for 20 minutes.
4. Place vegetable oil in a skillet and preheat to medium on the stove.
5. Season speckled trout fillets.
6. Cook the fillets on each side until done.
7. Remove the fillets and set aside.
8. In the same skillet, add the corn and toss to combine.
9. Add the tomatoes and parsley to the corn, cooking for about 30 seconds. Season to taste.
10. Serve with the corn and tomatoes on the bottom of the plate with the fillets on top.
