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Nov 20, 2017
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Make This
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Make This: Trout Livornese
By Dee Ryan | Photo by Julia Calleo
Posted On: 09/01/2017   


Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking. In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes. Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes. Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous. – Dee Ryan


A thin fillet like trout, tilapia, flounder or sole will get this dish to the table lickety-split. If you have an extra 10 minutes you can also try it with cod, halibut, swordfish or sea bass.




Trout Livornese
Dee Ryan
Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking. In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes. Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes. Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous. – Dee Ryan

INGREDIENTS

PREPARATION

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