Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute catfish, salmon, tuna, or tilapia for trout.

Robert Stricklin
Recipe by Southern Living May 2007

Gallery

Credit: Ralph Anderson; Styling: Buffy Hargett

Recipe Summary test

prep:
5 mins
cook:
4 mins
total:
9 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fillets with salt and pepper.

    Advertisement
  • 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.

Source

Big Cedar Lodge, Ridgedale, Missouri

Advertisement