If there is ever a reason I won't win "Next Food Network Star" it's because I can't skin a stupid fish. Now, that doesn't mean I won't BE the next Food Network Star (just to clear up any confusion) I just won't win a competition. Anyway, my husband...oh, my sweet husband, brings home more fish than I can keep up with. That's what you do here in Panama City Beach, at least that's what he does. So, when I saw this recipe in Cooking Light Magazine, I knew I had scored. Plus..most of the ingredients I have in my garden!! Double SCORE
And just to make sure I give credit where credit is due, the providers of my fleshy fish are my husband, Eric and my daughter, Sidda.
From Cooking Light Magazine:
- 2 ounces chopped pancetta
- 2 cups cherry tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 cup small basil leaves
- 1 tablespoon canola oil, divided
- 4 (6-ounce) trout fillets, divided
- 4 lemon wedges
- 1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
- 2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.
The tomato basil sauce would be great over angel hair pasta as well. The sky's the limit. Keep it fresh and easy :)
I served this with a quick sautee of spinach: oil, onions, garlic, crushed red pepper and fresh spinach. Then finished it off with feta cheese and pine nuts.