Trout Marinated With Sweet Onions
4 large cloves garlic, thinly sliced
10 large fresh sage leaves
4 4-inch sprigs fresh rosemary, broken in half
10 fresh Italian parsley leaves, plus a few extra for garnish
extra-virgin olive oil
3 to 4 medium red onions, sliced into thin rings
salt and freshly ground black pepper
1/2 cup plus 2 tablespoons red wine vinegar
1 pound trout, or sea trout fillets or 4 whole boned trout
Set aside about one-eighth of the garlic, 3 of the sage leaves, half the
rosemary branches and about 3 of the parsley leaves. Pour a small amount of
olive oil in a 12-inch skillet and heat over high heat. Saute the onions and
the remaining garlic and herbs 1 minute, season with salt and pepper. Stir in
1/2 cup of the vinegar. Cook over low heat 2 to 3 minutes or until the onions
have absorbed all but 2 to 3 tablespoons of the vinegar but are still somewhat
crisp. Spread the contents of the pan on a platter and cool. Wash and dry the
skillet.
Dust fish with salt and pepper. Put small amount of oil in the skillet and heat
over medium-high heat. Saute the fish with the reserved herbs to pale gold and
cooked through, about 30 seconds to 1 minute per side for thin pieces of
fillet, 3 minutes per side for thicker ones. Turn the fish with two spatulas to
prevent them from breaking. The fish should be firm and opaque at the center
but no flaking. Spread half the onions over the bottom of a shallow dish. Top
with the fish. Spoon any onion pan juices over the fish, then sprinkle with the
remaining 2 tablespoons vinegar and cover with remaining onions. Season to
taste. Fish is best if served at room temperature. Scatter several fresh
parsley leaves over fish.
Serves 4. Serve with bruschetta.
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