for Family and Friends

Ok people, I was talking to my niece on the phone yesterday and we were talking about simple dishes that look great and taste amazing and I though of my lowly lil blog that I have neglected.

As most know I don’t cook from written down recipes and its hard for me to sit and write out what I use in my dishes but I have did just that for this simple dish. Nikki…this is for you.

Steelhead Trout with Blistered Tomatoes

Ingredients:
Extra Virgin Olive Oil (actually works beautifully with this)
2 pints Cherry Tomatoes (the grape tomatoes work fine too)
1 clove of Chopped Garlic (use the minced garlic in the little jar ok, make it easy on yourself)
Sea Salt to taste
Cracked Pepper to taste
1 Tablespoon of Fresh Thyme
1 Tablespoon of Fresh Oregano
1 Tablespoon of Fresh Chopped Basil
¼ cup of Cilantro
Juice from ¼ of a Lime
2 - 6 to 8 Ounce Fillets of Steelhead Trout skin on (works very well with striped bass also)

Directions:
1. Pre-heat your sauté pan to a medium high heat.
2. Rub fillets with olive oil and season them with sea salt and cracked pepper.
3. Sear the Trout in Olive oil for about 2 minutes with the flesh side down.
4. Flip your Trout so the skin side is down and then add the cherry tomatoes to the pan to fill the areas around the fillets.
5. Cook for another 4-5 minutes.
6. While fish cooks take the cilantro and squeeze the fresh lime juice on it with salt and pepper to taste.
7. Remove fish and set aside on a plate.
8. Add the Thyme, Oregano, and chopped Basil to the tomatoes , stir gently and season with sea salt and cracked pepper.
9. Allow to cook for one minute.
10. Serve enough tomatoes to hold the fish on top of them, you can add cilantro salad either to the side or on top of the fillet
11. If you want to get really fancy make some cilantro rice (get with me on that recipe) and serve your fish on a bed of that and use the tomatoes as a garnish and profess your Kitchen Dominance! — with Nikki Thomas Jones.