Serve with couscous tossed with feta and chopped tomato.
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
How to Make It
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.