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.
|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|
Set the oven for 450 degrees.
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.
Spread a sheet of aluminum foil on a cookie sheet and lay the trout fillets on top with skin side down.
Place fish on middle rack in hot oven.
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.
Heat tomato mixture to a bubbling simmer, stirring often.
When timer goes off remove rice from heat and scoop it into a large serving bowl.
Check that fish is done in thickest parts and remove from oven.
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.
Roll up the aluminum foil with fish skin and throw it away.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf