Bomba beans with sautéed trout

Directions

1. rice bran oil, garlic, fresh sage, fresh rosemary, sea salt, fresh ground black pepper, Katz trio red wine vinegar or best quality red wine vinegar, Bomba tomato paste, vegetable stock, butter, giant, or corona beans
2. heat a medium sauté pan on medium high heat for one minute
3. add the rice bran oil and heat 30 seconds more
4. add the garlic and sauté until just starting to brown about 1 minute
5. add the fresh herbs continue to cook 30 seconds
6. add the Bomba tomato paste and sauté 30 seconds more or until the color darkens
7. then add the vegetable stock and the drained beans and simmer for 7-8 minutes while the trout cooks.
8. right before the trout is done add the greens to the beans and wilt. taste and adjust seasonings.
9. *rice bran oil is a very high heat oil made for sautéing. non gmo, burn point of 480, very light, very little taste. save your extra virgin olive oil for finishing!

1. fresh trout, rice bran oil, sea salt and fresh ground black pepper, italian parsley, lemon olive oil
2. heat a sauté pan large enough to hold both fillets without touching on medium high heat...
3. season the trout lightly with sea salt and fresh ground black pepper
4. when the pan is hot add the rice bran oil and heat 30 seconds more,
5. add the trout fillets skin side down, and the minced italian parsley, reduce heat to medium and cover with a tight fitting lid. cook for 3-5 minutes
6. remove lid and remove from heat.
7. to finish the dish spoon the Bomba beans and greens on a plate, serve the cooked trout on top of the greens and drizzle with lemon olive oil