Pan-Seared Trout With Italian-Style Salsa

Southern Living
Pan-Seared Trout With Italian-Style SalsaRecipe
Photo: Ralph Anderson; Styling: Buffy Hargett
You can substitute catfish, salmon, tuna, or tilapia for trout.
Makes 6 servings


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6 (6-oz.) trout fillets
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons olive oil
Garnish: lemon slices


Prep: 5 Minutes
Cook: 4 Minutes

1. Sprinkle fillets with salt and pepper.

2. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.

Created date

April 2007