Pan Seared Trout With Italian Style Salsa Recipes

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

Italian-Style Salsa image

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

Ingredients

4 plum tomatoes, chopped
1/2 small red onion, finely chopped
12 kalamata olives, pitted and chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons capers, draned
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup feta cheese, crumbled (optional)

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

Pan-Seared Trout with Melon Salsa image

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

Ingredients

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

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Pan-Fried Trout With Rosemary, Lemon and Capers image

Steps:

Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

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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).

Pan Seared Trout With Italian Style Salsa Recipes

ITALIAN-STYLE SALSA

Make and share this Italian-Style Salsa recipe from Food.com.

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.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

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