Pan Seared Trout on Toast

  • 2 Riverence Rainbow Trout fillets
  • 8 cherry tomatoes, cut in quarters
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chives, finely chopped
  • salt & pepper, to taste
  • 1 tablespoon butter
  • ¾ cup mayonnaise
  • 3 cloves garlic, minced
  • 2 tablespoons lime
  • 4 pieces of toasted brioche
  • 1 lime, cut in wedges for garnish
  1. In a bowl, mix together tomatoes, onion, oil, vinegar, chives, salt, and pepper. Set aside.
  2. Rub the fish with salt and pepper.
  3. Cook in butter about 2 minutes on each side.
  4. To make the aioli, mix together mayonnaise, garlic, and lime juice.
  5. Spread aioli on the toasted brioche and top with trout and tomato salad.
  6. Serve with lime wedge.

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