Trout with Italian Pepper and Balsamic Vinegar
A simple and delicious recipe with trout fillets and fried Italian peppers. Add a gourmet touvh with our Silver Eagle Balsamic Vinegar.
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Cooking tools:
- Fish spatula
- Skillet
- Chef's knife
- Cutting board
- Stove
- Plate
- Spoon
- Measuring spoon
Ingredients
- 1 tbsp olive oil
- 1 Cubanelle ‘Italian Frying’ pepper (or other mild pepper) seeded and chopped into thin slices
- 1 slice of bacon, chopped
- 1 trout fillet (skin on)
- Salt and black pepper, to taste
- De Nigris Silver Eagle “Round and Velvety” Balsamic Vinegar
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