Around this time of year (Earth Day/Week – April 22), I tend to hear a lot more about eating locally. Most of it written by people on the internet who have the luxury of living in places like Vancouver, San Francisco, and Nova Scotia. A great concept when you live in areas where fruits and vegetable grow year round; plus you have access to fish and livestock within a 100-mile radius of you. But not so good when you live in a place where the snow covers the ground nearly 8 months of the year and there are no ranches anywhere near 100-miles from where you live. My idea of a good meal is not licking lichen off the rocks in mid-January just to glean some sort of nutrients during the barren winter months. No thank you.
And while Kyle and I typically eat whatever we can “hunt down” in the grocery store, we do have the bonus of being surrounded by hundreds of lakes: full of fresh water fish waiting to end up in my belly. They are longing for this fate right? We have near year-round access to trout, pickerel (or walleye, depending on where you’re from), whitefish, grayling, and many more. Luckily we love fish. So here’s a quick recipe that uses local Great Slave Trout…but I admit that’s where the “local” part of the dish ends.
Pan-Fried Trout with Cherry Tomato Sauce
2 trout fillets (about 6 oz each)
salt & pepper
2 cloves garlic, sliced
1 Tbsp capers, drained
1/4 tsp oregano
1/2 pint cherry tomatoes, sliced in half
1 Tbsp red wine vinegar
1 Tbsp parsley, chopped
Preheat oven to 400ºF. Line a baking pan with some foil.
Heat a non-stick pan over medium-high heat. Sprinkle the trout with salt and pepper (to taste) and drizzle with some olive oil. Place the trout in the pan skin-side down. Cook for about 2-3 minutes, then flip and cook the other side for another 2-3 minutes. Remove the fish to the foil-lined pan and place the fish in the oven to finish cooking – another 3-5 minutes while you prepare the sauce. Leave the non-stick pan on medium-high heat.
If the pan is dry, add a little more olive oil to it. Toss in the garlic, capers and oregano and saute for 30 seconds. Add the tomatoes, some salt and pepper (to taste: remember the capers will be salty), and the red wine vinegar to the pan. Saute for another 3-5 minutes or until the tomatoes have started to break up a bit. Pour the sauce into a serving dish and stir in the parsley.
Remove the fish from the oven and serve with the tomato sauce.