Steelhead Troutwith Mushrooms, Tomatoes and Cream Sauce

Blanch the tomatoes in boiling water for about 20 seconds, then peel, seed, and coarsely chop them.

Coarsely chop the mushrooms and julienne the basil leaves; set all prepared vegetables aside.

Season the steelhead trout fillet lightly with salt and freshly ground pepper.

Heat olive oil in a large skillet, add the minced garlic and sauté for a few seconds.

Add the dry Marsala and fish sauce (or anchovy fillets) along with any reserved tomato juice; simmer until the liquid reduces by half.

Place the trout skin‑side up in the skillet and cook for 5 minutes, then flip and continue cooking.

Add the chopped mushrooms, tomatoes, and basil around the fish, cover, and cook 4–5 minutes until the mushrooms are tender.

Transfer the fish, tomatoes, and mushrooms to a serving platter and keep warm with foil.

Add heavy cream to the skillet and simmer, reducing to a smooth sauce; season with salt and pepper to taste.

Spoon the cream sauce over the fish and vegetables, garnish with chopped Italian parsley, and serve immediately.