Sautéed Trout With Cucumber Melon Salsa Recipes

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SAUTéED TROUT WITH CUCUMBER-MELON SALSA



Sautéed Trout with Cucumber-Melon Salsa image

A summery salsa tops these simply prepared trout fillets. If trout isn't available, serve the salsa with any other sautéed or grilled fish or with shrimp.

Yield Serves 4; 3 ounces fish and 1/2 cup salsa per serving

Number Of Ingredients 14

1 cup diced cantaloupe
1 cup diced seeded cucumber (English, or hothouse, preferred)
1 tablespoon snipped fresh mint
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon seeded and minced fresh jalapeño
1/8 teaspoon ground cumin
4 trout fillets with skin (about 5 ounces each), rinsed and patted dry
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 teaspoons canola or corn oil and 1 teaspoon canola or corn oil, divided use
1 medium lemon, cut into 4 wedges

Steps:

  • In a medium bowl, stir together the salsa ingredients. Set aside.
  • Sprinkle the flesh side of the fish with the cumin, salt, and pepper. Using your fingertips, gently press the mixture so it adheres to the fish.
  • Put the flour in a medium shallow dish. Add the fish with the flesh side down. Lightly coat that side with the flour, shaking off any excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook 2 pieces of the fish with the flesh side down for 2 minutes, or until browned. Turn over and cook for 2 minutes, or until the fish flakes easily when tested with a fork. Transfer to a large plate. Cover to keep warm.
  • Put the remaining 1 teaspoon oil in the skillet, swirling to coat the bottom. Cook the remaining 2 pieces of fish. Transfer all the fish to plates. Top with the salsa. Serve with the lemon wedges to squeeze over all.
  • (Per serving)
  • Calories: 234
  • Total fat: 11.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 2.5g
  • Monounsaturated: 6.0g
  • Cholesterol: 66mg
  • Sodium: 140mg
  • Carbohydrates: 8g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 25g
  • Calcium: 64mg
  • Potassium: 569mg
  • 1/2 fruit
  • 3 lean meat
  • 1/2 fat

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS



Trout with Tropical Fruit Salsa and Mixed Greens image

Provided by Tory McPhail

Categories     Leafy Green     Onion     Sauté     Quick & Easy     Lime     Mango     Pineapple     Trout     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin

Steps:

  • Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
  • Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
  • Divide greens among 4 plates. Place trout fillets and salsa alongside.

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