Step-by-Step Guide to Make Quick Trout in tomato chutney

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, trout in tomato chutney. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Trout in tomato chutney is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Trout in tomato chutney is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have trout in tomato chutney using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Trout in tomato chutney:

1. Take 1 medium onion, chopped
2. Prepare 6 cloves garlic, sliced
3. Get 1 lb cherry tomatoes, halved
4. Make ready 2 tbsp soy sauce
5. Prepare 2 tbsp maple syrup
6. Take 1 jalapeno chili, halved and sliced
7. Get 1 side skin-on steelhead trout, cut into 3 or 4 fillets

Instructions to make Trout in tomato chutney:

1. 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.
2. 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).
3. 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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