ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Seared Trout With Italian-Style Salsa

Photo: Ralph Anderson; Styling: Buffy Hargett
Prep time 5 mins
Cook time 4 mins
Yield Makes 6 servings
You can substitute catfish, salmon, tuna, or tilapia for trout.


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

How to Make It

  1. Sprinkle fillets with salt and pepper.

    Roasted Fish with Kabocha Coulis
    James Carrier
  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.

Big Cedar Lodge, Ridgedale, Missouri