Although this dish is of Mediterranean origin, it could just as
well be Creole. Using ripe Creole tomatoes with black olives and
capers, could fit into any Creole kitchen of the late 1800s. Any
filleted Gulf fish can be substituted for the trout.
- 4 (6-ounce) trout filets
- 1/2 cup seasoned flour
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 cup diced, seeded and peeled Creole tomatoes
- 2 tbsp. basil, chopped
- 1/4 cup niçoise olives
- 2 tbsp caper with juice
- 1 cup dry white wine or chicken stock
- salt and pepper to taste
It is always best to prepare the sauce prior to sautéing
the fish. In this fashion, the sauce and fish will be cooked at
approximately the same time and served directly from the skillet.
To create the sauce, place extra virgin olive oil in a heavy-bottomed
sauté pan over medium-high heat. Add sliced garlic and sauté
until edges are slightly browned. Add tomatoes, basil, and olives
and roast the tomatoes over high heat for 5 minutes. Add caper and
white wine, bring to a rolling boil and reduce to simmer. Cook stirring
occasionally for 10-12 minutes, adding a little liquid as necessary.
Season to taste using salt and pepper. While sauce is reducing,
place a second skillet over medium-high heat. Dust filets in seasoned
flour and set aside. Add the olive oil to the skillet and as olive
oil begins to smoke slightly, add the fish skin side down. Cook
fish 2-3 minutes on each side or until crispy and golden brown.
Do not overcook. The sauce should be fully reduced by this point.
The sauce is perfectly done when the flavors have married well and
there is a slight presence of liquid in the pan. Adjust seasonings
as necessary. Place a generous serving of the tomato sauce in the
center of a 12 inch serving plate and top with the fish filet, garnish
with a sprig of basil.