Mom made this first! – and she found it in Chatelaine. It probably doesn’t matter what type of fish you use, or how you choose to cook it, it’s all about straight up flaky fish with a lovely tomato twist. We enjoyed ours with a sauteed pepper, onion and quinoa salad – enjoy!
Trout with Basil Tomatoes
1 T. capers, finely chopped + 1 T. liquid from the capers
1 T. balsamic vinegar
1 t. sugar
1 to 2 c. grape or cherry tomatoes, halved (quartered if they’re large)
1/4 c. fresh basil, chopped – or substitute green onion, chopped
Combine everything except the basil in a small bowl and give it a good stir. That’s it!
1 to 2 lbs. trout, with skin still attached
olive oil, salt and pepper
The original recipe grilled the fish, which can easily be done on the barbecue – lightly oil your grill or a heavy piece of foil, place the fish skin side down, lightly oil then salt and pepper the fish – grill it for 10 or so minutes, watching it carefully until the thickest portion flakes easily and it’s hot all the way through.
I chose to bake mine since it was freezing outside (and Brock wasn’t home yet). Preheat the oven to 400, lightly oil a piece of parchment on a baking sheet, place the trout skin side down, lightly oil then salt and pepper the trout and bake for probably 20+ minutes. My fish was quite thick so I left it for almost 30 minutes, but you be the judge, just check it every 10 minutes.
To serve, cut the fish into portion sizes (the skin should easily slide off if it’s cooked), then top with some tomato goodness and freely sprinkle on the basil – this was really great! so were the leftovers!
- Category: Trout, BBQ