PAN-SEARED TROUT WITH MELON SALSA
Add a punch of flavor to your pan-seared trout with this Pan-Seared Trout with Melon Salsa recipe. We take this classic recipe to the next level by topping the fish with sweet and spicy salsa and sweet cantaloupe. You won't be able to resist the flavor.
Provided by My Food and Family
Categories Fruit Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients. Refrigerate until ready to serve.
- Mix cheese and bread crumbs in shallow dish. Brush flesh sides of fish with mayo; dip in cheese mixture.
- Heat large heavy skillet on high heat; spray with cooking spray. Place 2 fish, coated sides down, in skillet; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer to platter; cover to keep warm. Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
- Cut fish in half; serve topped with cucumber mixture.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
ITALIAN-STYLE SALSA
Make and share this Italian-Style Salsa recipe from Food.com.
Provided by RMess
Categories < 15 Mins
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 10 ingredients; and if desired, feta cheese, in a medium bowl.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 44.5, Fat 3.3, SaturatedFat 0.5, Sodium 193.5, Carbohydrate 3.7, Fiber 1, Sugar 1.8, Protein 0.7
GRILLED SEA TROUT WITH RAW PEA SALSA
This recipe uses young, sweet peas, fresh trout and crispy bacon to make an easy yet stylish fish supper - an everyday meal or a dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Place the trout, skin-side down, into the flour. Using your hands, cover each fillet in a good layer of butter. Transfer to a baking tray, skin-side up, then set aside.
- To make the salsa, melt the lard or warm the oil in a frying pan over a low heat. Gently fry the bacon until crispy - about 15 mins. Lift it out with a slotted spoon and leave to drain on kitchen paper. Add the oil, capers, lemon zest and juice, chilli and honey to the bacon fat left in the pan. Warm gently for 2-3 mins to infuse all of the flavours.
- Heat the grill to medium-high, about 200C. Put the fish under for about 8-10 mins, basting every 2 mins. Once cooked and the skin is crispy, remove it and leave to rest for a few mins.
- In a pestle and mortar, gently crush the peas, then add them to the warm dressing, along with the dill. Stir to combine, add a pinch of salt, then put your fish on a serving plate. Spoon over the salsa, sprinkle the bacon bits on top and serve with a little whipped crème fraîche.
Nutrition Facts : Calories 941 calories, Fat 80 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
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