Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Make This: Trout Livornese

September 1st 03:09pm, 2017

083117_makethis

 

Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking.

In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes.

Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes.

Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous.

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five

Related Content
Just Five: Zucchini Carpaccio 

Just Five: Red Hot Riplets Chicken Tenders

Make This: Summer Berry & Rosemary Jam

By Dee Ryan

Tags: , ,

Leave a Reply

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004