Ingredients for Sauteed Rainbow Trout With Green Tomato And Blackberry Sauce
- Green Tomato
- Fresh Lemon Juice
- 1/2 cup finely chopped celery
- Lemons, Zest Of
- 1 tablespoon granulated sugar
- Ground Cinnamon
- Ground Nutmeg
- 1/4 cup water
- Fresh Blackberries
- Salt & Freshly Ground Black Pepper
- All Purpose Flour
- Trout Fillets
- 2 tablespoons olive oil
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How to Make Sauteed Rainbow Trout With Green Tomato And Blackberry Sauce
- Preheat oven to 450°F (232°C).
- Combine green tomatoes and lemon juice in a food processor; puree until smooth.
- Transfer tomato puree to a medium saucepan. Cook over medium heat, stirring occasionally, until it comes to a gentle simmer.
- Add celery, lemon zest, sugar, cinnamon, nutmeg, and water to the saucepan.
- Reduce heat to low and simmer, stirring occasionally, for 10-15 minutes, or until the sauce has thickened to a consistency similar to marinara sauce.
- Remove from heat and gently stir in the blackberries.
- Season with salt to taste.
- Lightly flour both sides of the trout fillets and season with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the trout fillets to the hot skillet and sear for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Top each trout fillet with the blackberry sauce and serve immediately.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
172g
Fat
4g
Carbs
17g
