• Sea trout filets
  • Large shrimp
  • Tomato
  • Red onion
  • Red pepper
  • Garlic
  • Chopped parsley


3 sea trout filets (could be snapper too) and a fist full of large shrimp. Clean the shrimp and cut them into bite sized pieces. Cut up a large fresh tomato. Half a red onion - chopped. 10 thin slivers of red bell pepper - no more than 4 inches long. 2 cloves chopped garlic. Fist full of chopped parsley. Pepperoncino is optional. Put about half cup of olive oil in a pan, heat and put in your onion and pepperoncino. Let cook until onion translucent. Add the garlic & the bell pepper, salt. Don't burn the garlic. Add the rest of the ingredients, turn the flame up high & give a good stir or three. As soon as the  shrimp turns color cover and take the pan off the heat. Set aside. Heat up a large cast iron pan. Add some salt and ground sage (about a teaspoon). As soon as the pan is smoking hot lay your fish filets in - skin side down first. Turn when ready. When the fish is cooked, put one filet in the center of your serving dish and add a large spoon full of the shrimp mix over the fish.