Ingredients with Measurements:
- 4 trout fillets (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season trout fillets with salt and pepper on both sides.
3. Brush fillets with olive oil and place on grill or grill pan.
4. Cook for 4-5 minutes on each side, or until cooked through.
5. While the trout is cooking, prepare the tomato-basil relish.
6. In a mixing bowl, combine cherry tomatoes, basil, red onion, balsamic vinegar, honey, and garlic.
7. Season with salt and pepper to taste.
8. Mix well and set aside.
9. Once the trout is cooked, remove from grill and place on serving plates.
10. Spoon tomato-basil relish over each fillet.
11. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 70mg
- Sodium: 90mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 28g
Substitutions for ingredients:
- Trout fillets can be substituted with any other white fish fillets.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Red onion can be substituted with diced shallots.
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Substitute balsamic vinegar with red wine vinegar for a tangier flavor.
- Add diced avocado for a creamier texture.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled before cooking the trout fillets to prevent sticking.
- Use a fish spatula to flip the fillets to prevent them from falling apart.
- Let the trout fillets rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover trout and tomato-basil relish separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat trout fillets in the microwave or oven until heated through.
- Tomato-basil relish can be served cold or reheated in a saucepan over low heat.
Presentation ideas:
- Serve trout fillets on a bed of mixed greens for a colorful presentation.
- Garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the trout fillets are sticking to the grill or grill pan, brush them with more olive oil.
Food safety advice:
- Make sure the trout fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Trout is a freshwater fish that is native to North America and Europe. It has been a popular food source for centuries and is often enjoyed grilled or smoked.
Flavor profiles:
- The trout fillets are mild and flaky, while the tomato-basil relish is tangy and herbaceous.
Serving suggestions:
- Serve with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
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Taste: Tangy, Savory, Herbaceous, Zesty, Sweet