Hand Line Caught Coral Trout Recipe
Ben's Tomatoes, Roast Garlic & Shishito Pepper
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Ingredients
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Fish & seasoning
Ben's tomatoes & roast garlic confit
Shishito peppers & garnish
Method
Fish & seasoning
- 1
Prepare fish
Pat the coral trout fillets dry with paper towels. Season both sides lightly with 1.5 tsp kosher salt (split between skin and flesh side) and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.
- 2
Sear trout
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter; swirl to melt. When foaming subsides and oil shimmers, place fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 3–4 minutes, until skin is crisp and golden. Flip carefully and cook flesh-side for 1–2 minutes more, basting with pan juices and remaining 1 tbsp olive oil if desired, until an instant-read thermometer reads 125–130°F (52–55°C) for medium-rare to medium. Remove to a warm plate and tent loosely with foil to rest for 4–5 minutes.
Ben's tomatoes & roast garlic confit
- 3
Roast garlic confit
Preheat oven to 300°F (150°C). Place peeled garlic cloves in a small ovenproof dish or shallow pan and pour 1/4 cup extra virgin olive oil over them so they are mostly submerged. Add a pinch of salt. Cover tightly with foil and roast for 45–60 minutes, stirring once halfway, until cloves are soft, caramelized and easily mashed. Remove from oven and let cool slightly. Reserve garlic and oil.
- 4
Tomato finish
While the garlic roasts (or during fish rest), combine 2 cups halved Ben's tomatoes in a bowl with 1/4 cup of the reserved garlic oil (warm), the roasted garlic cloves (smashed with a fork), 1/2 tsp sugar, 1 tsp fresh thyme leaves, 1 tsp red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss gently to coat. Taste and adjust seasoning. If tomatoes are cool and you prefer a warm topping, briefly warm the mixture in the skillet used for the trout for 30–45 seconds to pick up flavor from the pan but do not cook the tomatoes into mush.
Shishito peppers & garnish
- 5
Char shishitos
While trout rests, heat a clean cast-iron or heavy skillet over high heat until smoking slightly. Add shishito peppers in a single layer (no oil necessary, or add 1 tsp oil if the pan is very dry). Cook, tossing or shaking the pan every 30–45 seconds, until peppers are blistered and charred in spots—about 3–5 minutes. Transfer to a bowl and squeeze the lemon over the peppers; sprinkle with 1/4 tsp fine sea salt and toss.
- 6
Plate and finish
Divide the roasted tomato and garlic mixture between two plates. Place a rested coral trout fillet on top of each tomato bed. Arrange blistered shishito peppers alongside. Spoon a little of the reserved garlic oil from the confit over the fish and peppers (about 1–2 tsp per plate) for shine and flavor. Garnish with a few microgreens or chopped parsley and serve with lemon wedges on the side for an extra bright squeeze.