Pan-fried Trout with Warm Corn Bread Salad
5 cups corn bread, cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper
1 1/2 lb ripe heirloom tomatoes
1/2 c. red onion, finely chopped
4 trout fillets
6 Tbsp. fresh parsley, chopped
Preheat oven to 350 degrees. Spread corn bread cubes on a large baking sheet. Bake until dry and lightly toasted, 15 to 20 minutes. Set aside.
In a bowl, mix 2 Tbsp. olive oil, vinegar, 1/2 tsp. salt, and a few grindings of pepper to make a dressing. Slice tomatoes in half crosswise and gently remove seeds with your fingers. Chop into 1-inch pieces and add to dressing along with onion. Let tomatoes marinate while the trout cooks.
Sprinkle trout lightly with salt and pepper. Heat remaining 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Place trout in pan and cook until fish is browned and cooked through, about 3 minutes per side.
In a large bowl, combine tomato mixture and parsley with corn bread and mix gently. Divide corn bread salad among individual plates and top each with a trout fillet. Serve immediately.
NOTES: Different and delicious. Great way to use up leftover cornbread, or a good reason to make some :)