Pan Seared Trout with Melon Salsa
Prep Time 15 min
Cook Time 8 Min
Servings N/A
Difficulty Moderate
Ingredients
- MELON SALSA
- 1 cup diced honeydew melon
- 1 cup diced cantaloupe melon
- 1/2 cup chopped red or sweet onion
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 tbsps. Crisco® Pure Canola Oil
- Juice of 1 lime
- 1/2 tbsp. chopped cilantro
- TROUT
- 2 tbsps. Crisco® Pure Canola Oil
- 4 skin-on trout fillets
- Salt and pepper to taste
Directions
- Step 1
COMBINE salsa ingredients in medium bowl. Stir gently to mix well. Cover and refrigerate.
- Step 2
HEAT oil in large skillet over medium heat. Sprinkle trout fillets with salt and pepper to taste. Place trout fillets in skillet skin side down; cook about 3 minutes. Turn fish over; continue to cook about 3 to 4 minutes until done.
- Step 3
PLACE fillets on serving plate. Top with Melon Salsa.
Serving size
(1/4 of recipe)
- Calories 330
- Calories from Fat190g
- Total Fat 22g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 65mg
- Sodium 220mg
- Potassium 0mg
- Total Carbohydrates 10g
- Dietary Fiber 1g
- Sugars 7g
- Protein 24g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet