Recipe of Homemade Trout in tomato chutney

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Before you jump to Trout in tomato chutney recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us have been conditioned to believe that comfort foods are not good and to be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods can be really healthy and good for you. There are several foods that really can improve your moods when you eat them. If you seem to be a little bit down and you're needing an emotional pick me up, try several of these.

Eggs, would you believe, are fantastic for helping you combat depression. Just see to it that you don't get rid of the yolk. The egg yolk is the most essential part of the egg in terms of helping you cheer up. Eggs, the egg yolk especially, are high in B vitamins. B vitamins can be great for elevating your mood. This is because they help your neural transmitters--the parts of your brain that control your mood--run better. Try eating an egg and be happy!

Now you know that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try some of these suggestions instead.

We hope you got insight from reading it, now let's go back to trout in tomato chutney recipe. You can cook trout in tomato chutney using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Trout in tomato chutney:

1. Get 1 of medium onion, chopped.
2. Take 6 cloves of garlic, sliced.
3. Provide 1 lb of cherry tomatoes, halved.
4. Get 2 tbsp of soy sauce.
5. Take 2 tbsp of maple syrup.
6. Prepare 1 of jalapeno chili, halved and sliced.
7. You need 1 of side skin-on steelhead trout, cut into 3 or 4 fillets.

Steps to make Trout in tomato chutney:

1. Add a splash of olive oil to a large pan on high heat. Add the onions and saute for 1 minute until softened. Add the garlic and saute another 1 minute..
2. Add the tomatoes to the pan along with a pinch of salt and several grinds of black pepper. Stir in the soy sauce and maple syrup. Turn the heat down to medium and let simmer until the tomatoes start to wilt and break down (about 5 minutes)..
3. Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down. Cover and continue simmering for 10 minutes. Do not flip the fish over. Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Serve with steamed rice with lots of chutney ladled on top..

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