Trout Topped with Cucumber Salsa

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Serve with couscous tossed with feta and chopped tomato.
4 servings (serving size: 1 fillet and 1/2 cup salsa)


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2 cups finely chopped seeded peeled cucumber
1/3 cup rice wine vinegar
1 1/2 tablespoons sugar
2 tablespoons finely chopped shallots
1 tablespoon minced seeded jalapeño pepper
1 1/2 teaspoons minced fresh cilantro
2 teaspoons butter
1 tablespoon minced fresh cilantro
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) trout fillets


To prepare salsa, combine first 6 ingredients. Cover and chill 2 hours.

To prepare fish, melt butter in a large nonstick skillet over medium-high heat. Sprinkle 1 tablespoon cilantro, garlic, salt, and black pepper evenly over 1 side of fillets. Add fillets, cilantro side down, to pan; cook 3 minutes. Turn, and cook 3 minutes or until fish flakes easily when tested with a fork. Serve with salsa.

Created date

April 2004

Nutritional Information

Calories 284
Caloriesfromfat 35 %
Fat 11.2 g
Satfat 3.9 g
Monofat 3.2 g
Polyfat 3.2 g
Protein 36.2 g
Carbohydrate 7.8 g
Fiber 0.6 g
Cholesterol 106 mg
Iron 0.7 mg
Sodium 376 mg
Calcium 130 mg