Rainbow Trout with Herbs and Couscous

I love discovering something new from Wisconsin. On a recent trip to a local grocery store, I came across two beautiful fillets and had to cook them up! This is my version of a Friday fish fry.

Herb Rainbow Trout
2 small trout fillets
2 tsp bacon grease
Thyme
Rosemary
Salt and pepper
1. Season the fillets with the herbs, salt and pepper.
2. Heat a cast iron skillet over medium high heat.
3. Add the bacon grease, and when the skillet is nice and hot, add the trout fillets skin side up.
4. Cook for 2-3 minutes and flip, cooking about 2 minutes on the other side.
Serve with couscous, marinated cherry tomatoes, and sauteed zucchini.
Marinated Cherry Tomatoes
1. Halve several cherry tomatoes and place in a small bowl.
2. Finely chop one shallot, and add to the bowl.
2. Season with salt and pepper, and drizzle with balsamic vinegar and olive oil.
3. Let sit for 10 minutes before serving.