Trout Topped with Cucumber Salsa

Serve with couscous tossed with feta and chopped tomato.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 35%
  • Fat: 11.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 36.2g
  • Carbohydrate: 7.8g
  • Fiber: 0.6g
  • Cholesterol: 106mg
  • Iron: 0.7mg
  • Sodium: 376mg
  • Calcium: 130mg


  • 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


  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.
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