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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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