a home cook with notions & an appetite
It seems strange to be going over a Farmer’s Market/CSA post at this late date. Oddly, today was actually the very last day of our CSA pickup (until spring, we’ve re-upped with Wayward Seed for 2012). The pickup today, of course, did not include heirloom cherry tomatoes or Genovese basil, as a basket from a while ago had…but it’s that time of year for time to get away from us, isn’t it? Well, it’s that time of year for niceties as well, and I can think of nothing finer than a lovely trout. Okay, I’m no Norman McLean, but I promise it is a lovely thing. Before you think I’m the best trout-browner ever, I’ll fess up and admit I used Golden Trout. You, too, can cook trout that looks that lovely when you buy the right species. Plus, the mega-mart had it on sale.
I am getting a bit ahead of myself, aren’t I? Back in time, I’ve gotten yet more tomatoes and basil from the CSA, and I wanted something to eat that isn’t pasta or pesto. Did I mention I was looking for a weeknight dinner that was also nutritious? We’re still doing our best on the seafood thing, and Cooking Light offers up Pan-Fried Trout with Tomato Basil Sauté. Seafood: Check. Nutritious: Check. Ready in under 20 minutes? Win.
Here were the ingredients I used (I basically halved the meat and kept the topping the same):
As promised, this goes together very quickly.
The cured sausage was heated through on medium heat for 2-3 minutes until it just browns and then I added the garlic, tomatoes and some salt and pepper to the pan and continue to toss until the tomatoes just start to wilt and split. This took maybe 5 minutes. I rolled all of the cooked ingredients into a bowl and tossed them with the basil. The basil wilted nicely while I moved onto the next step.
After salting and peppering the fillets, it’s a 2 minute fry per side over medium-high heat in my nonstick pan with the canola oil. It really doesn’t get any easier or more foolproof than this. Served with the topping, this was a delicious and fast weeknight meal that used two CSA ingredients in a very non-spaghetti, non-pesto kind of way.