Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Tiffany Vickers Davis
Recipe by Cooking Light November 2012

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Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 fillet and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce 10 holes on one side of the bottom of a 13 x 9 inch disposable aluminum foil pan. Place holes over element on cooktop; place smoking chips over holes inside pan. Arrange tomato halves, cut side up, on opposite end of pan. Heat element under holes to medium-high; let burn 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke tomatoes 20 minutes. Remove from heat.

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  • While tomatoes smoke, combine shallots and next 5 ingredients (through minced garlic) in a medium bowl; stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Chop tomatoes, and stir into shallot mixture.

  • Heat a large cast-iron skillet over medium-high heat. Sprinkle remaining 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over trout. Lightly coat trout with cooking spray. Arrange fillets, skin side down, in pan; cook 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.

Nutrition Facts

200 calories; fat 7.9g; saturated fat 1.4g; mono fat 3.9g; poly fat 2g; protein 26.9g; carbohydrates 4.3g; fiber 0.9g; cholesterol 75mg; iron 1.3mg; sodium 164mg; calcium 99mg.
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