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Pan Seared Trout With Melon Salsa
Created by admin, Tuesday, 01 May 2007
Description
Ingredients
At a glance
Chef Creations
melon salsa
1 cup diced honeydew melon
1 cup diced cantaloupe melon
1/2 cup chopped onions
2 tablespoons crisco pure canola oil
juice of 1 lime
1/2 tablespoon chopped cilantro
salt and pepper to taste
trout:
2 tablespoons crisco pure canola oil
4 skin-on trout filets
salt and pepper to taste
1 cup diced honeydew melon
1 cup diced cantaloupe melon
1/2 cup chopped onions
2 tablespoons crisco pure canola oil
juice of 1 lime
1/2 tablespoon chopped cilantro
salt and pepper to taste
trout:
2 tablespoons crisco pure canola oil
4 skin-on trout filets
salt and pepper to taste
Methods/steps
Combine all of the Melon Salsa ingredients in a medium bowl. Stir gently to mix well and set aside.
Heat the Crisco Pure Canola Oil in a large skillet over medium heat. Sprinkle the trout filets with salt and pepper to taste. Place the trout filets in the skillet with skin side down and cook about 3 minutes. Turn the fish over and continue to cook about 3 to 4 minutes until done.
Plate the fish and top each filet with Melon Salsa. Enjoy!
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