4 Trout fillets
2½ pounds tomatoes, seeded and diced
1 clove garlic, finely chopped
2 Tablespoon finely chopped lemon peel
¼ cup dried cranberries
2 Tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoons paprika
1 teaspoon dried thyme
1 teaspoon dry mustard powder
½ teaspoon cayenne, to taste
1 teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoon butter, divided
1 clove garlic, finely chopped
2 Tablespoon finely chopped lemon peel
¼ cup dried cranberries
2 Tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoons paprika
1 teaspoon dried thyme
1 teaspoon dry mustard powder
½ teaspoon cayenne, to taste
1 teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoon butter, divided
For Relish
In a small saucepan, mix tomatoes, garlic, lemon peel, cranberries, vinegar and sugar. Bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.
After cooking, uncover saucepan and raise heat to medium. Cook for an additional 15 minutes until most of the liquid has evaporated. Remove pan from heat and set aside.
For Fish
In a small mixing bowl, add paprika, thyme, mustard powder, cayenne, salt and black pepper. Mix well with a fork.
Transfer spice mixture to a plate. Rinse trout fillets and pat dry with paper towels and set aside.
Heat a large cast iron skillet over high heat. Dredge flesh side of fillets in spice mixture and shake off excess and place fish in a single layer on a clean plate. Melt 1 teaspoon butter in the preheated skillet, swirling to coat the bottom. Immediately place two fillets in skillet, flesh side down, and cook for two minutes. Turn and continue to cook until skin is crispy and trout is firm to the touch (about 5 minutes).
Repeat with remaining butter and trout fillets. Serve with prepared relish
In a small saucepan, mix tomatoes, garlic, lemon peel, cranberries, vinegar and sugar. Bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.
After cooking, uncover saucepan and raise heat to medium. Cook for an additional 15 minutes until most of the liquid has evaporated. Remove pan from heat and set aside.
For Fish
In a small mixing bowl, add paprika, thyme, mustard powder, cayenne, salt and black pepper. Mix well with a fork.
Transfer spice mixture to a plate. Rinse trout fillets and pat dry with paper towels and set aside.
Heat a large cast iron skillet over high heat. Dredge flesh side of fillets in spice mixture and shake off excess and place fish in a single layer on a clean plate. Melt 1 teaspoon butter in the preheated skillet, swirling to coat the bottom. Immediately place two fillets in skillet, flesh side down, and cook for two minutes. Turn and continue to cook until skin is crispy and trout is firm to the touch (about 5 minutes).
Repeat with remaining butter and trout fillets. Serve with prepared relish
