Seared Sunburst Trout Fillet

…Served on a Wilted Greens Salad with Smoked Tomato Vinaigrette

Recipe courtesy of Chef Charles Hudson, Research & Development Chef, Sunburst Trout Farms
as seen on episode “Sunburst Trout Farms“, season 1

• 4 rainbow trout fillets
• ¼ cup olive or vegetable oil
• 1 lb mixed greens
• 1 small onion, thinly sliced
• ½ cup extra virgin olive oil
• ¼ cup Hudson’s Smoked Tomato Jam
• ¼ cup cider vinegar
• salt and pepper to taste

Method:
For the Trout

• Season trout fillets with salt and pepper
• Heat a medium to large sauté pan over medium heat
• Add olive oil and heat until it dances
• Add seasoned fillet flesh side down to the pan and cook for about 3 minutes
• Flip fish over and continue to cook for another 2-3 minutes
• Remove from pan, drain, and keep warm

For the Wilted Greens

• Thoroughly wash and dry your greens, tear or cut into ½” pieces, reserve in a large heat-proof bowl
• Heat a medium sauté pan over medium heat
• Add olive oil and heat until it dances
• Add thinly sliced onion and sauté until translucent
• Add vinegar and Smoked Tomato Jam, stir until well combined
• Bring this mixture to a boil, pour over greens and toss gently.
• Place wilted greens on plate and top with seared trout

Tags: Rainbow Trout, Seared Sunburst Trout Fillet, Trout

Category: Recipes