Rainbow Trout with Sundried Tomato Butter

This Recipe Makes: 2 Generous Servings

Suggested Pairing: A light Pinot Grigio

Here’s What You Will Need:

1 package Superior Rainbow Trout

1/4 cup softened unsalted butter

2 tbsp chopped sundried tomatoes

2 tbsp chopped canned artichokes

1 tsp balsamic vinegar

1 tbsp fresh chopped garlic

Salt and pepper to taste

Extra virgin olive oil

Here’s How You Do It:

Pre-heat your oven to 400°F.

Remove the fish from package, pat dry, rub with extra virgin olive oil and season with the salt and pepper.

Combine remaining ingredients in a mixing bowl, season to taste with salt and pepper and set aside.

Top the fish with the tomato artichoke butter.

Place fish on greased baking sheet and cook to guidelines started on package.

Once fish is cooked through place on serving platters and serve with favorite side dishes.

Spoon cooking liquid over fish before service.

Got Leftovers ?!:

Make a quinoa salad with the leftover artichokes and sundried tomatoes.

Ring IT Up! Here’s Your Checklist:

1 package Superior Rainbow Trout

1 lb of unsalted butter

1 jar of sundried tomatoes

1 can of artichokes

1 small bottle balsamic vinegar

1 bulb of fresh garlic