Blackened Rainbow Trout with Strawberry Salsa

Daily Dish: Enjoy strawberry season three ways! Have you recently gone out strawberry picking and can't figure out what to do with all those berries? Christine Snow has you covered!

Get your pan sizzling hot for this sweet 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 minutes

Cooking Time: 5 minutes

Serves 4

Ingredients

Salsa:

Trout:

Directions

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 grams

FAT: 13 grams

CARBOHYDRATE: 5 grams

CALORIES: 288

FIBRE: 1 gram

SODIUM: 514 mg