Trout Topped with Cucumber Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with couscous tossed with feta and chopped tomato. Ingredients:
2 cups finely chopped seeded peeled cucumber |
1/3 cup rice wine vinegar |
1 1/2 tablespoons sugar |
2 tablespoons finely chopped shallots |
1 tablespoon minced seeded jalapeño pepper |
1 1/2 teaspoons minced fresh cilantro |
2 teaspoons butter |
1 tablespoon minced fresh cilantro |
1 teaspoon bottled minced garlic |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 (6-ounce) trout fillets |
Directions:
1. To prepare salsa, combine first 6 ingredients. Cover and chill 2 hours.
2. To prepare fish, melt butter in a large nonstick skillet over medium-high heat. Sprinkle 1 tablespoon cilantro, garlic, salt, and black pepper evenly over 1 side of fillets. Add fillets, cilantro side down, to pan; cook 3 minutes. Turn, and cook 3 minutes or until fish flakes easily when tested with a fork. Serve with salsa.
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