Sauteed Rainbow Trout With Green Tomato And Blackberry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large green tomato, cored
• 1 tablespoon fresh lemon juice
• 1/2 cup diced celery
• 2 teaspoons lemons, zest of, minced
• 3/4 cup sugar
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1/4 cup water
• 1 pint fresh blackberries
• salt & freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 rainbow trout fillets
• olive oil

Recipe

• 1 preheat oven to 450* f.
• 2 put the tomato and lemon juice in a food processor (or blender) and puree it. transfer tomato puree to a medium saucepan and heat over medium heat, bringing it just to a low boil.
• 3 add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. remove from the heat and gently mix in the blackberries. add salt, to taste.
• 4 lightly flour both sides of the trout and sprinkle it with salt and pepper.
• 5 heat a large skillet over medium-high heat and add enough olive oil to sear the trout. when the oil is hot, add the trout and sear on both sides just until brown.
• 6 place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. top with the sauce and serve immediately. enjoy!