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Rosemary Trout with Cherry-Tomato Sauce

4.6

(34)

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Rosemary Trout with Cherry-Tomato SauceElinor Carucci

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pint cherry tomatoes (preferably assorted colors), halved
1 large shallot, chopped
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
4 tablespoons olive oil, divided
Coarse kosher salt
4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired

Preparation

  1. Step 1

    Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.

    Step 2

    Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.

    Step 3

    Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.

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