Bringing home a taste of Italy

One of the things I like most about this dish, besides the amazing flavors, is the quick prep and cook time. Everything you need to prepare it is right here on Daniel Island.  
I created this dish after having it in Rome in a small restaurant on a rainy summer evening about 15 years ago. It was light, healthy and very flavorful, so I made a mental note of the ingredients and have re-created it many times.
North Carolina Trout Roma
Prep to table: 25 minutes
Serves two, adjust everything to meet your needs, if making more than one trout, you will need two skillets.
• North Carolina Trout, flash frozen and shrink wrapped, is available at the New York Butcher Shoppe on Daniel Island. It tastes as fresh as if it had been delivered to the market the same day. I am sure the trout in Rome did not come from NC, but it is the best option here!
• 1 pkg. trout, (2 filets) 
• 1/2 box cherry tomatoes
• 3/4 c. sliced mushrooms
• ¼ c. diced green onions
• 3 TBSP extra virgin olive oil, for each skillet
• 2 small cloves garlic minced
• 2 TBSP Italian bread crumbs
• Salt and pepper to taste
Remove the trout from the package and allow to thaw, (about 2 hours.)
Slice the cherry tomatoes in half, slice the mushrooms, chop the green onions and mince the garlic. Set all aside.
Heat olive oil in a stainless skillet (best for browning), on medium high heat. While the oil is heating, generously sprinkle the trout with bread crumbs, salt and pepper. When the oil is hot, but not sizzling, put the trout skin side down in the skillet for about 2 minutes. When the skin is lightly brown, flip the fish to the flesh side and surround with the vegetables, let cook for an additional two minutes. Turn off heat, and cover with a lid for about 1 or 2 more minutes. Serve immediately.
Additional Notes:
I like to serve this with steamed baby red or multicolored potatoes, seasoned with butter, parsley, salt and pepper, but any green vegetable, such as asparagus, green peas, or broccoli also will pair well.
A crisp white wine — Pinot Grigio or Chardonnay — is perfect with this dish.

Daniel Island Publishing

225 Seven Farms Drive
Unit 108
Daniel Island, SC 29492 

Office Number: 843-856-1999
Fax Number: 843-856-8555


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