Rainbow Trout Livorno
INGREDIENTS
- Butter, as needed
- 2 cups fresh sliced mushrooms
- 1 cup slivered red onions
- 1 1/2 tablespoons finely chopped garlic
- 16 bite-size artichoke hearts
- 3 tablespoons dry white wine
- 2 tablespoons Sambuca, Pernod or anisette liqueur
- 3 tablespoons fresh lemon juice
- 3 cups seeded and diced tomato
- 1/3 cup sliced ripe olives, optional
- 1/4 cup chopped fresh basil, optional
- 4 (4 oz.) Riverence Rainbow Trout Natural Fillets
- salt and pepper, as needed
- Flour, as needed
- Fresh chopped parsley, for garnish
DIRECTIONS
- Sauté mushrooms in butter until browned. Stir in onion, garlic and artichokes; cook until onion is soft, about 6-8 minutes.
- Stir in white wine, Sambuca and lemon juice.
- Add tomato, olives and basil; add salt and pepper to taste. Cook until sauce thickens, 12-15 minutes.
- Meanwhile, season trout fillets with salt and pepper; dredge in flour.
- Sauté trout in butter until just done, about 2 minutes per side. Spoon sauce over trout and garnish with chopped parsley.
