Ruby Trout with Warm Slaw and Tomato Salad

If you haven’t tried ruby trout, now is definitely the time to fry some up for dinner. Great tasting and good for you, this delicate farmed fish is also good for the planet.

Did I mention that you can cook this meal up in about 20 minutes in one pan? The creamy/crispy slaw is delicious warmed up and I couldn’t resist adding a little tomato salad for its cool, fresh flavor.

Ruby Trout with Warm Slaw and Tomato Salad

Start to finish: 20 minutes
Hands on time: 20 minutes

Ingredients

Juice from 1 lime
1/4 teaspoon sugar
Pinch salt
1 shallot, finely chopped
2 tablespoons olive oil
1 tomato, finely chopped
1/4 cucumber, peeled, seeded and finely chopped
2 tablespoons fresh cilantro, minced
1 lb ruby red trout
Salt and freshly ground black pepper
2 tablespoons olive oil
10 ounces Crispy Slaw from the Self-Serve Salad Bar

Preparation

In a large bowl combine the lime juice, sugar, salt and shallot. Let sit for 3 minutes to dissolve the sugar and salt. Whisk in the olive oil.

Add the onion, tomato, cucumber and cilantro to the dressing and toss to mix well. Refrigerate until serving. Salad keeps for up to 4 hours refrigerated.

Sprinkle the trout with salt and pepper.

Heat a 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers add the fish to the pan, flesh side down. Cook, undisturbed for 3 minutes. Flip with a wide thin edged spatula and brown the other side for another 2 minutes. Transfer the fish to two heated plates.

Pour out any oil left in the pan and dump in the slaw, still over medium-high heat. Sauté, tossing the slaw until it heats and wilts slightly, about 1 minute. Divide the slaw between the two plates. Serve hot with tomato salad on the side.

In the glass: Try a bottle of Matchbook Chardonnay for that perfect blend of soft butter and bright acidity.

Serves 2

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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