easy & delicious!!
Pan-Seared Trout With Italian-Style Salsa
Photo: Ralph Anderson; Styling: Buffy Hargett
You can substitute catfish, salmon, tuna, or tilapia for trout.
Yield: 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
- Italian-Style Salsa
- Garnish: lemon slices
- 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.
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