Pan-seared trout with garden-tomato bruschetta

by Andrew Rochon | August 1, 2019
Pan-seared trout

This bright and healthy dish is best served on a patio with a pint glass of shandy. If you grow tomatoes and basil, making a big batch of bruschetta is a great way to use the bounty your garden is producing. Or, just pick up some bruschetta at the grocery store.

Serves 2

• Two 6-oz. lake trout fillets, boneless, skin on
• 1 tbsp butter
• 2 tbsp olive oil
• Salt and pepper

For bruschetta:
• 1 large ripe tomato, diced
• ¼ cup of fresh basil, chopped
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tsp honey
• Salt and pepper


1. In a bowl, mix tomato, basil, shallot, garlic, olive oil, white wine vinegar, and honey.

2. Season with salt and pepper, set aside.

3. In a large non-stick pan, heat 1 tbsp each of oil and butter on high.

4. Rub trout fillets with remaining oil and season both sides with salt and pepper

5. Sear skin side down for 3 minutes or until skin is crispy. Lower heat to medium.

6. Flip and sear for another 3 minutes or until trout is just cooked through.

7. Place fillet onto plate and top with a generous serving of fresh tomato bruschetta.

Originally published in the August 2018 edition of Ontario OUT of DOORS magazine.

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