Broiled trout with tomato & red onion relish
Submitted by happyzhangbo
Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.
YIELD
4 servingsPREP
8 minCOOK
16 minREADY
30 minEverything about this dish screams fresh, from the blistered cherry tomatoes to the bright hit of lemon zest at the finish.
The relish comes together while the broiler does the heavy work: cherry tomato halves broil until their skins wrinkle and blister, then get folded into sauteed red onion that’s been simmered with balsamic vinegar and a touch of molasses for a sweet-tart depth.
Lemon zest and flat-leaf parsley brighten the whole thing up.
The trout fillets need just a sprinkle of fresh thyme and salt before a quick 5-minute broil, then the warm relish goes right on top.
Chef Tips
- Broil the tomatoes cut-side down. The direct heat blisters the skins while the flesh stays juicy and doesn’t dry out.
- The molasses adds a subtle, smoky sweetness that balances the sharp balsamic. Just a teaspoon is enough.
- Make the relish first and keep it warm while the trout broils. Everything comes together faster that way.
- Trout fillets are thin and cook quickly. Check at 4 minutes and pull them the moment they turn opaque. Overcooked trout gets dry and flaky in the wrong way.
Ingredients
Directions
Preheat the broiler (grill).
Position the rack 4 inches from the heat source.
Arrange the tomatoes cut side down on a baking sheet lined with aluminum foil or parchment (baking) paper.
Broil (grill) until the skins wrinkle and begin to brown, about 5 minutes.
Set aside and leave the broiler on.
In a frying pan, heat the olive oil over medium-high heat.
Add the onion and sauté until soft and translucent, about 4 minutes.
Add the vinegar and molasses and bring to boil.
Reduce the heat to medium and simmer until slightly reduced, about 2 minutes.
Add the broiled tomatoes, lemon zest, parsley, ¼ teaspoon of the salt and the pepper.
Stir to combine. Remove from the heat, set aside and keep warm.
Lightly coat a broiler pan with olive oil cooking spray.
Sprinkle the thyme and the remaining ¼ teaspoon salt over the fillets and place on the prepared pan.
Broil (grill) until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
Transfer to warmed individual plates and serve topped with the warm tomato relish.
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