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Seared Sunburst Trout Fillet

October 15, 2011 |
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…Served on a Wilted Greens Salad with Smoked Tomato Vinaigrette

Seared Sunburst Trout Fillet on Wilted Greens | Flavor, NC

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

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Category: Recipes

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