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RECIPE: Smoked Trout with Fried Green Tomato and Pickled Pearl Onions

Chef Giuseppe Tentori's Fried Green Tomatoes with Smoked Trout GT Fish   Oyster 531 N. Wells. | Jean Lachat~Sun-Times

Chef Giuseppe Tentori's Fried Green Tomatoes with Smoked Trout at GT Fish & Oyster, 531 N. Wells. | Jean Lachat~Sun-Times

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Updated: February 19, 2012 8:39PM

The layering of flavors and textures makes this a memorable dish — the smokiness of the trout, the slightly bitter edge of the tomatoes and the briny onions.


2 large green tomatoes

1 cup buttermilk

1 tablespoon Tabasco

¼ cup all-purpose flour

Salt and pepper

1 egg, slightly beaten

1 cup panko bread crumbs, finely ground

8 ounces smoked trout fillet, skin removed

¼ cup vegetable or olive oil

¼ cup prepared or homemade basil pesto, preferably without cheese or garlic

¼ cup pickled pearl onions

1 ounce trout roe (see Note)

1 lemon, zested

Slice green tomatoes to ½-inch thickness. Mix buttermilk and Tabasco. Marinate tomatoes in buttermilk mixture in refrigerator for 2 hours.

Season flour generously with salt and pepper. Dredge tomatoes in flour, shaking off excess. Dip in egg, then coat with panko, taking care to cover entire surface.

Cut trout into bite-size pieces and set aside.

Place large cast iron pan over medium heat and coat with oil. When oil is hot, fry tomatoes until golden brown, working in batches and flipping after 3 minutes. Gently remove tomatoes, season with salt and drain on paper towels.

To assemble the dish, lightly warm pesto and spoon some onto center of each plate. Cut tomato slices in half and stack the halves. Place 3 pieces of cold smoked trout on and around tomato. Garnish with pickled pearl onions, trout roe and lemon zest.

Note: Find trout roe at some specialty purveyors and at California Caviar Company (

Adapted from Giuseppe Tentori, Boka and GT Fish & Oyster

Nutrition facts per serving:

505 calo

ries, 26 g fat, 5 g saturated fat, 173 mg cholesterol, 24 g carbohydrates, 6 g sugars, 45 g protein, 399 mg sodium, 2 g fiber

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