Rosemary Trout With Cherry-tomato Salsa

Name: Rosemary Trout With Cherry-tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp balsamic vinegar; 1 pint cherry tomatoes (preferably assorted colors), halved; 4 servings Coarse kosher salt; 4 Tbsps olive oil, divided; 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs; 1 large shallot, chopped; 1 kilograms whole trout, gutted, boned, heads removed, if desired

Rosemary Trout With Cherry-tomato Salsa might be just the Mexican recipe you are searching for. This main course has 573 calories, 60g of protein, and 33g of fat per serving. This recipe serves 4. Head to the store and pick up rosemary plus 8 sprigs, trout, olive oil, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.Open trout like book on work surface.

Ingredients you will need

Salt And Pepper

Rosemary

Tomato

Shallot

Vinegar

Sauce

Trout

Cooking Oil

Equipment you will use

Bowl

Sprinkle with coarse salt and pepper.

Ingredients you will need

Salt And Pepper

Place 2 rosemary sprigs on each; fold over to close.Divide 3 tablespoons oil between 2 large nonstick skillets.

Ingredients you will need

Rosemary

Cooking Oil

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.

Ingredients you will need

Trout

Equipment you will use

Frying Pan

Transfer to plates. Spoon sauce alongside.

Ingredients you will need

Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 1pint

cherry tomatoes (preferably assorted colors), halved 4servings

Coarse kosher salt 4Tbsps

olive oil, divided 2teaspoons

finely chopped fresh rosemary plus 8 large sprigs 1large

shallot, chopped 1kilograms

whole trout, gutted, boned, heads removed, if desired

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.