Pan Seared Trout With Melon Salsa Recipes

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PAN-SEARED TROUT WITH MELON SALSA



Pan-Seared Trout with Melon Salsa image

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

2 cups chopped cantaloupe
1 cucumber, seeded, chopped
1/2 cup thinly sliced red onions
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 habanero chile, seeded, finely chopped
Juice from 1 lime
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup dry bread crumbs
4 rainbow trout (2-1/2 lb.), butterflied
1/4 cup KRAFT Real Mayo Mayonnaise

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

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI



Mediterranean Pan Seared Trout Recipe with Tzatziki image

One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 16m

Number Of Ingredients 8

1 1/2 tsp ground coriander
1 tsp sweet paprika
1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
Salt and Pepper
All-purpose flour for coating (no more than 1/2 cup)
Extra virgin olive oil (I used Private Reserve Greek EVOO)
Lime wedges, for serving

Steps:

  • Mix the coriander, paprika, and garlic powder in a small mixing bowl.
  • Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
  • Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
  • In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
  • Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
  • Transfer to serving platter and finish with a squeeze of fresh lime juice.

Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg

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