Without fail cooking ultimate Trout in tomato chutney easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Trout in tomato chutney with 7 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 3 stages of easy cooking Trout in tomato chutney.
Ingredients all Trout in tomato chutney
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Needed 1 : medium onion, chopped.
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Needed 6 cloves : garlic, sliced.
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Prepare 1 lb : cherry tomatoes, halved.
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Prepare 2 tbsp : soy sauce.
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Prepare 2 tbsp : maple syrup.
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Prepare 1 : jalapeno chili, halved and sliced.
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Prepare 1 : side skin-on steelhead trout, cut into 3 or 4 fillets.
If all ingredients Trout in tomato chutney it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Trout in tomato chutney
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Add a splash of olive oil to a large pan on high heat. Add the onions and saute for 1 minute until softened. Add the garlic and saute another 1 minute..
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Add the tomatoes to the pan along with a pinch of salt and several grinds of black pepper. Stir in the soy sauce and maple syrup. Turn the heat down to medium and let simmer until the tomatoes start to wilt and break down (about 5 minutes)..
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Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down. Cover and continue simmering for 10 minutes. Do not flip the fish over. Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Serve with steamed rice with lots of chutney ladled on top..
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