Blackened Rainbow Trout with Strawberry Salsa Get your pan sizzling hot for this rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over ricotta toasts. Preparation Time: 20 minutesCooking Time: 5 minutesServes 4 Salsa:1 cup (250 mL) Ontario Strawberries, diced1/2 cup (125 mL) diced Ontario Greenhouse Cucumber1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half1/4 cup (50 mL) diced Ontario Greenhouse Sweet Yellow Pepper1 tbsp (15 mL) fresh lime juice1/4 tsp (1 mL) salt1 small clove garlic, minced Trout:3/4 tsp (4 mL) each garlic powder, onion powder and paprika1/2 tsp (2 mL) each dried oregano leaves and dried thyme leaves1/2 tsp (2 mL) salt1/4 tsp (1 mL) cayenne pepper4 Ontario Rainbow Trout Fillets, skin on, about 170 g each2 tsp (10 mL) each vegetable oil and butter Salsa: In medium bowl, stir together strawberries, cucumber, tomatoes, yellow pepper, lime juice, salt and garlic. Let stand at room temperature while preparing trout. Trout: In small bowl, stir together garlic powder, onion powder, paprika, oregano, thyme, salt and cayenne. Sprinkle over flesh side of each fillet. In very large heavy skillet, heat oil and butter over medium-high heat. When sizzling, add fillets to skillet, skin side down. Cook 3 minutes, turn and cook 2 to 3 minutes until fish is cooked through and flakes easily when tested with fork. Remove and discard skin. Serve fish spice-side up with Salsa. Nutritional Information:1 Serving (With 1/4 cup/50 mL salsa):PROTEIN: 36 gramsFAT: 13 gramsCARBOHYDRATE: 5 gramsCALORIES: 288FIBRE: 1 gramSODIUM: 514 mg – Printed with permission from Foodland Ontario
Blackened Rainbow Trout with Strawberry Salsa
