Recipe #2259
Trout Fillets with Beans and Pesto Duo Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 23 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | La Trattoria |
Wine & food pairing
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Recipe ingredients
- 4 x 6 oz. (180 g) trout fillets with skin
- Juice of 1 lemon
- Salt and pepper to taste
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) olive oil*
- 1/4 cup (60 mL) dried tomato pesto
- 1/4 cup (60 mL) basil pesto
- Bean Salad
- 1 1/2 cups (375 mL) white beans*, cooked
- 1 1/2 (375 mL) kidney beans*, cooked
- 2 scallions, minced
- 2 ribs celery, diced
- 1/2 yellow pepper, diced
- 1/3 cup (80 mL) olive oil *
- 2 Tbsp. (30 mL) red wine vinegar*
- Salt and pepper to taste
Preparation
In a bowl, mix all bean salad ingredients; macerate.
Sprinkle trout fillets with lemon juice, salt, pepper.
In a frying pan, melt butter with oil over medium-low heat; cook trout fillets on the skin side 7 minutes, turn, cook 1 more minute.
Heap bean salad on 4 plates. Lay a trout fillet on each bed of salad. Garnish with two pestos.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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