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