Panfried Trout With Warm Corn Bread Salad
This refreshing dish combines the earthy flavors of crispy corn bread cubes with juicy heirloom tomatoes and perfectly cooked trout. The tangy red wine vinegar dressing adds a delightful kick, making this meal a surefire crowd-pleaser. A perfect balance of textures and tastes, this corn bread salad with pan-seared trout is a satisfying and flavorful choice for your next dinner.
— Constant Cookbook
Ingredients
- 5 cups corn bread cubes (1-inch cubes)
- 3 to 4 Tbs. extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. ripe heirloom tomatoes
- 1/2 cup finely chopped red onion
- 4 trout fillets with skin
- 6 Tbs. chopped fresh flat-leaf parsley
Instructions
- Preheat an oven to 350°F.
- Spread the corn bread cubes on a large baking sheet. Bake until dry and lightly toasted, 15 to 20 minutes. Set aside.
- In a bowl, whisk together 2 Tbs. of the olive oil, the vinegar, the 1/2 tsp. salt and a few grindings of pepper to make a dressing. Cut the tomatoes in half crosswise and gently remove the seeds with your fingers. Chop into 1-inch pieces and add to the dressing along with the onion. Let the tomatoes marinate while you cook the trout.
- Season the trout lightly with salt and pepper. In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches if necessary, place the trout, skin side up, in the pan and cook until the fish is browned underneath, 2 to 3 minutes. Using a wide spatula, turn the fish over, reduce the heat and cook until the fish is barely opaque in the center, 2 to 4 minutes more. Transfer the trout to a plate and cover loosely with aluminum foil.
- In a large bowl, combine the tomato mixture, parsley and corn bread and stir gently. Divide the corn bread salad among individual plates and top each with a trout fillet. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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