Rosemary Trout with Cherry Tomato & Shallot Relish | Adelphia Seafood, Pennsylvania
In a mixing bowl, combine tomatoes, shallot, vinegar, and chopped rosemary. Stir in 1 tbsp oil. Season with salt and pepper to taste.
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Ingredients
- 1 pint cherry tomatoes (halved)
- 1 large shallot (chopped)
- 1 tbsp balsamic vinegar
- 2 tsp fresh rosemary (finely chopped)
- 8 sprigs fresh rosemary
- 4 tbsp olive oil (divided)
- coarse kosher salt
- 4 Butterflied Trout
- salt (to taste)
- pepper (to taste)
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