Broiled trout with tomato and red onion relish

Name: Broiled trout with tomato and red onion relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cherry tomatoes halved; 1 teaspoon olive oil; 1/4 cup red onion chopped; 1/4 cup balsamic vinegar; 1 teaspoon molasses light; 1 tablespoon lemon zest grated; 1 tablespoon parsley leaves chopped fresh flat-leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 1 teaspoon thyme chopped fresh; 4 each trout fillets each 5 ounces

Servings: persons

3 cups cherry tomatoes halved
1 teaspoon olive oil
1/4 cup red onion chopped
1/4 cup balsamic vinegar
1 teaspoon molasses light
1 tablespoon lemon zest grated
1 tablespoon parsley leaves chopped fresh flat-leaf
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 teaspoon thyme chopped fresh
4 each trout fillets each 5 ounces

1
Preheat the broiler (grill).
2
Position the rack 4 inches from the heat source.
3
Arrange the tomatoes cut side down on a baking sheet lined with aluminum foil or parchment (baking) paper.
4
Broil (grill) until the skins wrinkle and begin to brown, about 5 minutes.
5
Set aside and leave the broiler on.
6
In a frying pan, heat the olive oil over medium-high heat.
7
Add the onion and saute until soft and translucent, about 4 minutes.
8
Add the vinegar and molasses and bring to boil.
9
Reduce the heat to medium and simmer until slightly reduced, about 2 minutes.
10
Add the broiled tomatoes, lemon zest, parsley, 1/4 teaspoon of the salt and the pepper.
11
Stir to combine.
12
Remove from the heat, set aside and keep warm.
13
Lightly coat a broiler pan with olive oil cooking spray.
14
Sprinkle the thyme and the remaining 1/4 teaspoon salt over the fillets and place on the prepared pan.
15
Broil (grill) until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
16
Transfer to warmed individual plates and serve topped with the warm tomato relish.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cherry tomatoes halved, 1 teaspoon olive oil, 1/4 cup red onion chopped, 1/4 cup balsamic vinegar, and more.

Yes, Broiled trout with tomato and red onion relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!