Trout and Tomatoes on Rice

The rainbow trout is so tender and cooks so easily. It isn't fishy tasting, so everyone loves the taste. Tomatoes and rice turn it into a meal.

Trout and Tomatoes on Rice

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    2 c water 0.25 c dry red wine
    1 c rice, any variety 1 t red wine vinegar
    1.5 lb of rainbow trout fillets, about 2 fillets 2 t dried basil
    28 oz can of petite diced tomatoes 1 t dried tarragon


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Set the oven for 450 degrees.

    • 2

      Place water and rice in a 2 quart pot. Bring to a boil, mix, then reduce heat to low and cover with a lid. Set a timer for 20 minutes.

    • 3

      Spread a sheet of aluminum foil on a cookie sheet and lay the trout fillets on top with skin side down.

    • 4

      Place fish on middle rack in hot oven.

    • 5

      Tip the can of tomatos to drain about 1/4 of the liquid off, then place tomatoes, wine, wine vinegar, basil and tarragon in a 2 quart pot.

    • 6

      Heat tomato mixture to a bubbling simmer, stirring often.

    • 7

      When timer goes off remove rice from heat and scoop it into a large serving bowl.

    • 8

      Check that fish is done in thickest parts and remove from oven.

    • 9

      Lift baked trout from the pan, leaving the skin behind. Place all the trout in the tomato mixture. Stir to break up the fish and pour over rice.

    • 10

      Roll up the aluminum foil with fish skin and throw it away.

    • 11


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