Broiled trout with tomato & red onion relish
.
Yield
4 servingsPrep
8 minCook
16 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cherry tomatoes
halved |
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
red onion
chopped |
|
| ¼ | cup |
balsamic vinegar
|
|
| 1 | teaspoon |
molasses
light |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
parsley leaves
chopped fresh flat-leaf |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
thyme
chopped fresh |
*
|
| 4 | each |
trout fillets
each 5 ounces |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cherry tomatoes
halved |
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
red onion
chopped |
|
| 59 | ml |
balsamic vinegar
|
|
| 5 | ml |
molasses
light |
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
parsley leaves
chopped fresh flat-leaf |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 5 | ml |
thyme
chopped fresh |
*
|
| 4 | each |
trout fillets
each 5 ounces |
* |
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.
