Recipe Directions
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Ingredients
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For sauce
4-6 ripe tomatoes cut in half
1T chopped garlic
1T chopped shallots lt fresh thyme
1t fresh rosemary
l/2 cup olive oil salt & pepper
2 cups zinfandel reduced to 1/4 cup For trout
2 boneless, skinless trout filets per person
flour
eggs scrambled with a little milk
chopped pepitas (roasted pumpkin seeds chopped in a food processor)
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Directions
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For sauce Toss all ingredients (except zindandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450 ) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in zinfandel. Set aside. Dip trout in flour and brush with egg wash. Place into pepitas coating thoroughly each time.
Pre-heat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium high heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.
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Yield
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