I was intrigued by the title of this recipe. I’ve had catmint growing in my garden for years and have always loved its delicate blue flowers and soft foliage but didn’t know you could cook with it. After a little research I found that it is used as an herbal tea, so why not with food?
Although I liked the results, mostly for the classic Sicilian flavors of garlic, tomato and capers, I can’t say that I tasted much catmint. If you happen to have catmint in your garden, give it try and see what you think. If not, the recipe can certainly be made without it.
Trota du manghisi ccâ niputedda
Based on the recipe by G. Corra in “Sicily, Culinary Crossroads”
Trout, one per serving
The rest of the ingredients are per fish
1 T olive oil
1 T water
1 medium tomato, peeled seeded and chopped
(cherry tomatoes could also be used)
1 clove garlic, chopped or pressed through a garlic press
6 salted capers, soaked and drained
A few catmint leaves
Salt to taste
Parboil the trout for about 3 minutes in a large pot of boiling water with a few sprigs of catmint added. Drain the fish on paper towels. In a skillet large enough to hold the fish, heat the olive oil and add the water, tomato, garlic, capers, catmint leaves and salt to taste. Combine and cook over medium heat until the tomato breaks down about 2 -3 minutes. Add the fish, heat through and serve.