Pan Fried Trout with Tomato Basil Sauce

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:

Ingredients

 

 

 

 

 

• 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

Preparation

• 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.

*** it's really hot here in florida, my pan was so thirsty..sooo i gave it a dash of white wine after browning the pancetta.***

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.