Mia King

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Pan Seared Rainbow Trout with Warm Summer Tomato-Olive-Caper Salad Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Lisa Dupar, Pomegranate Bistro, duparandcompany.com

Serves: 4

Ingredients:

  • 3 yellow heirloom tomatoes, diced
  • 3 red or zebra stripe heirloom tomatoes, diced
  • ½ cup kalamata olives, pitted and sliced in half
  • ½ cup capers, drained
  • ¼ cup chiffonade of fresh basil leaves
  • ½ cup minced sweet summer onion (Walla Walla or Vidalia)
  • 3 cloves of minced fresh garlic
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 cups baby spinach (½ cup per trout) to toss just before serving
  • 4 whole 6-8 ounce de-boned trout, butter-flied open
  • 4 teaspoon seasoning salt blend
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter

Directions:

  1. For the warm tomato-olive-caper salad, mix all of the above ingredients, except spinach, and let sit at room temperature until you are ready to serve the trout. This is best served within 1 hour after mixing.
  2. To prepare the trout, take one whole trout fillet per person and season evenly with a sprinkle of the seasoning salt blend.
  3. In large 12” sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter together until just before the smoking point.
  4. Sear the trout, starting with the skin side up for about 2 minutes on each side. Repeat for each trout.
  5. With a slotted spatula, place trout in the middle of a dinner plate. Toss the warm tomato-olive-caper salad with baby spinach leaves and spoon down the middle of the trout. Serve immediately.
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