With easy access to both salt-water and fresh-water, the Maritimes are a fisherman’s paradise. Please enjoy our recipe for delicious Atlantic Canadian Pan-Fried Trout.
2 teaspoons chopped fresh rosemary
4 trout fillets
¼ cup cornmeal
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup butter
6 cherry tomatoes
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers
Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the cornmeal, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Add the trout and sauté until cooked through (about 2 1/2 minutes per side). Remove the trout from the pan and place on warmed plates. Add the tomatoes to the skillet and cook for 1 minute. Pour in the wine and reduce to 1/3 cup (about 5 minutes). Stir in the lemon juice, capers and remaining rosemary and remove from the heat. Season with salt and pepper to taste.
Spoon the sauce over the trout and serve immediately.
Ith do shàth!