What you need.
One to two pounds large trout fillets
Two large tomatoes – Diced with juice
Four cloves minced garlic
Quarter cup olive oil
Two sprigs (about quarter cup) fresh cilantro – chopped
Salt and pepper to taste
What you do.
Saute the garlic and olive oil. Add the fillets and cook on one side for about two minutes and turn over. Add the tomatoes, cilantro and salt and pepper to taste cover and cook an additional five minutes. Serve with fresh tortillas and cold beer.
