Trout Recipe

Time30m

Serves4

Corn, summer squash, tomatoes, brown butter vinaigrette

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Ingredients

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1
Prepare the Brown Butter Vinaigrette
In a saucepan over medium heat, melt the unsalted butter. Continue cooking until the butter turns a golden brown and has a nutty aroma. Remove from heat and allow to cool slightly. Stir in red wine vinegar, Dijon mustard, honey, salt, and black pepper. Set aside.
2
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add sweet corn, summer squash, and cherry tomatoes. Season with salt and black pepper. Sauté for about 5-7 minutes or until the vegetables are tender and slightly caramelized.
3
Cook the Trout
In the same skillet, push the vegetables to the side and add the trout fillets skin-side down. Cook for about 4-5 minutes on each side or until the trout is cooked through and flakes easily with a fork.
4
Serve
Plate the trout alongside the sautéed vegetables. Drizzle the brown butter vinaigrette over the top and serve immediately.