Trout Topped with Cucumber Salsa

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

Preparation

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.