Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, trout in tomato chutney. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Trout in tomato chutney is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Trout in tomato chutney is something that I’ve loved my whole life.
Trout in tomato chutney This is a mod of my aunt's recipe for sarciado, a delicious sweet-and-spicy Filipino fish dish. Works just as beautifully with salmon. Combine the flour, cornstarch and salt and pepper, mixing well.
To get started with this recipe, we have to first prepare a few ingredients. You can have trout in tomato chutney using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Trout in tomato chutney:
- Prepare 1 medium onion, chopped
- Get 6 cloves garlic, sliced
- Make ready 1 lb cherry tomatoes, halved
- Make ready 2 tbsp soy sauce
- Take 2 tbsp maple syrup
- Make ready 1 jalapeno chili, halved and sliced
- Take 1 side skin-on steelhead trout, cut into 3 or 4 fillets
Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat. Spoon over the middle of each trout. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt.
Steps to make Trout in tomato chutney:
- Add a splash of olive oil to a large pan on high heat. Add the onions and saute for 1 minute until softened. Add the garlic and saute another 1 minute.
- Add the tomatoes to the pan along with a pinch of salt and several grinds of black pepper. Stir in the soy sauce and maple syrup. Turn the heat down to medium and let simmer until the tomatoes start to wilt and break down (about 5 minutes).
- Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down. Cover and continue simmering for 10 minutes. Do not flip the fish over. Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Serve with steamed rice with lots of chutney ladled on top.
For the tomato chutney, place the chilli, garlic and vinegar in a blender and blend until smooth. Pour the mixture into a large pot. Blend the tomatoes until smooth and add to the pot. Open a jar of this sweet and sour condiment when the cool weather sets in and its aroma will transport you back to late summer. Serve it as a condiment with a cheese plate, spread it on a sandwich, or use it as a topping for grilled pork chops or chicken.
So that is going to wrap this up for this exceptional food trout in tomato chutney recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
