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"The belly rules the mind."--Spanish Proverb

Rainbow Trout with Smoked Tomato Salsa Recipe

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This recipe for Rainbow Trout with Smoked Tomato Salsa is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup cherry wood chips
4 plum tomatoes, halved and seeded
2 tbsp. chopped shallots
1 tbsp chopped fresh thyme
1 tbsp extra-virgin olive oil
1/2 tsp grated lemon rind
1 1/2 tbsp fresh lemon juice
1 large garlic clove, minced
1/4 tsp. kosher salt, divided
1/4 tsp freshly ground black pepper, divided
4 (6-ounce) rainbow trout filets, dressed
cooking spray

Directions:
Directions:
Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan. Place holes over element on cooktop; place smoking chips over holes inside pan. Arrange tomato halves, but side up, on opposite end of pan. Heat element under holes to medium-high; let b urn 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke tomatoes 20 minutes. Remove from heat.

While tomatoes smoke, combine shallots and next 5 ingredients (through minced garlic) in a medium bowl; stir in 1/8 tsp salt and 1/8 tsp pepper. Chop tomatoes, and stir into shallot mixture.

Heat a large cast-iron skillet over medium-high heat. Sprinkle remaining 1/8 tsp salt and 1/8 tsp pepper evenly over trout. Lightly coat trout with cooking spray. Arrange fillets, skin side down, in pan; cook 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.

Serves 4

 

 

 

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