Strawberry Vinegar Glazed Fish
Summer fruit makes me a bit giddy. A couple weeks ago on vacation I went blueberry picking and came home with 9 pounds. I made so much blueberry pie, salad, pancakes etc that within a few days I had to go pick some more.
Stawberries are no exception. Those tiny, perfect summer strawberries seem to be needed in everything this time of year. But I am always looking for the savory option. I want to take the summer fruit out of its typical sweet context. So when I had an abundance of strawberries recently I decided to do more than just add them to my spinach salad. The result might seem a bit unusual but it actually marries perfectly. A vinegar glaze for a fish needs a bit of sweetness but you don't want it to overpower. The strawberries do just that. It's a hint of strawberry that makes all the difference
1 cup finely diced strawberries
1 tablespoon olive oil, plus additional
Juice of 1 lemon
2 tablespoons red wine vinegar
2 cloves garlic
2 lbs (or 4 filets) trout, or similar thick white fish
Dash of salt
Preheat oven to 400 degrees.
In a pan on medium high heat, add the strawberries, oil, lemon, vinegar and garlic. Cook for 10 to 12 minutes, or until the glaze has fully come together and thickened. Remove from heat and set aside to cool.
Line a baking sheet with parchment paper. With olive oil, lightly brush a bit on both sides of the fish and place them skin side down on the baking sheet. Sprinkle a generous dash of salt onto the tops of the fish filets, then spread the glaze evenly across the fish. Place in the oven and cook for 10 to 12 minutes or until the fish is cooked through. Serve hot.