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Trout Topped with Cucumber Salsa

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

Ingredients

  • Salsa:
  • 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
  • Fish:
  • 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

Nutrition 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

How to Make It

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

  2. 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.