Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce
Delight your taste buds with this Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce, a dish that perfectly balances savory and sweet with a touch of elegance. Tender, golden-seared rainbow trout fillets are complemented by a vibrant sauce made from the tangy bite of green tomatoes, the juicy sweetness of fresh blackberries, and a hint of honey for natural sweetness. The addition of white wine and fresh thyme creates a deeply aromatic, sophisticated base, while a squeeze of lemon juice brightens every bite. This easy 40-minute recipe is perfect for a refreshing summer dinner or a dinner party centerpiece, garnished with vibrant parsley for a beautiful presentation. Whether you’re searching for gourmet seafood recipes, trout dinner ideas, or sauces with unique fruit combinations, this dish delivers on all fronts. Serve with your favorite side for a farm-to-table meal your guests will rave about.
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Recipe Information
Ingredients
- 4 pieces Rainbow trout fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Garlic cloves, minced
- 2 medium Green tomatoes, diced
- 1 cup Blackberries
- 1 tablespoon Honey
- 0.5 cup White wine
- 1 tablespoon Lemon juice
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the rainbow trout fillets on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place the trout fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes on the other side until the fish is cooked through. Transfer the fillets to a plate and cover loosely with foil to keep warm.
In the same skillet, lower the heat to medium, add the remaining olive oil and butter, and sauté the minced garlic for 1 minute until fragrant.
Add the diced green tomatoes to the skillet and cook for 3-4 minutes until they soften slightly.
Add the blackberries, honey, white wine, lemon juice, and fresh thyme to the skillet. Stir to combine and simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld together.
Using the back of a spoon, lightly crush some of the blackberries to release their juices while keeping others whole for texture.
Taste and adjust the seasoning with additional salt, pepper, or honey if needed. Remove the sauce from heat.
Spoon the green tomato and blackberry sauce over the top of the sautéed trout fillets.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 30.1 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 151.3 mcg | 757% | |
| Calcium | 569 mg | 44% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5192 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
