Rainbow Trout with Smoked Tomato Salsa

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Rainbow Trout with Smoked Tomato SalsaRecipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serves 4 (serving size: 1 fillet and 1/4 cup salsa)


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1 cup cherry wood chips
4 plum tomatoes, halved and seeded
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 large garlic clove, minced
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) rainbow trout fillets, dressed
Cooking spray


Hands-on: 30 Minutes
Total: 30 Minutes

1. Pierce 10 holes on one side of the bottom of a 13 x 9 inch disposable aluminum foil pan. Place holes over element on cooktop; place smoking chips over holes inside pan. Arrange tomato halves, cut side up, on opposite end of pan. Heat element under holes to medium-high; let burn 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke tomatoes 20 minutes. Remove from heat.

2. While tomatoes smoke, combine shallots and next 5 ingredients (through minced garlic) in a medium bowl; stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Chop tomatoes, and stir into shallot mixture.

3. Heat a large cast-iron skillet over medium-high heat. Sprinkle remaining 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over trout. Lightly coat trout with cooking spray. Arrange fillets, skin side down, in pan; cook 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.

Created date

October 2012

Nutritional Information

Calories 200
Fat 7.9 g
Satfat 1.4 g
Monofat 3.9 g
Polyfat 2 g
Protein 26.9 g
Carbohydrate 4.3 g
Fiber 0.9 g
Cholesterol 75 mg
Iron 1.3 mg
Sodium 164 mg
Calcium 99 mg