Broiled Trout with Buttered Cherry Tomatoes

For the tomatoes: Boil a medium pot of water and score cherry tomatoes with a knife. Set up an ice bath, quickly blanch the tomatoes(10 seconds), and toss into ice water to cool. Remove and peel the skin. Heat a medium saucepan over medium heat with olive oil. Cook garlic until golden and fragrant, 1-2 minutes. Add balsamic and cook until almost evaporated. Add tomatoes and cook for 2 minutes, add butter and toss to emulsify. Season with salt/pepper, remove from heat, and toss with basil.

Using a rice cooker or medium saucepan, rinse the rice well until the water runs clear. Fill with clean water and season with salt. Turn on medium heat until the water boils then reduce to a simmer, covered. Cook until water is evaporated and rice is fluffed (10-15 minutes). Remove lid, add butter and fluff the rice.

Preheat a large cast-iron pan on medium-high heat until lightly smoking. Add olive oil and swirl to coat the pan. Add the trout, skin-side down, reduce the heat to medium-low. Cook for 3-5 minutes, rotating the pan as needed to ensure even cooking and is finished when the fish is no longer translucent and opaque throughout.

Serve immediately with rice and sauce. Enjoy!