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Categories:
salsa cucumber rice wine vinegar sugar shallots pepper fresh cilantro butter fresh cilantro garlic salt freshly ground black pepper trout
Viewed: 81 - Published at: 3 years agoIngredients
- Salsa:
- 2 cups finely chopped seeded peeled cucumber
- 1/3 cup rice wine vinegar
- 1 1/2 tablespoons sugar
- 2 tablespoons finely chopped shallots
- 1 tablespoon minced seeded jalapeno pepper
- 1 1/2 teaspoons minced fresh cilantro
- Fish:
- 2 teaspoons butter
- 1 tablespoon minced fresh cilantro
- 1 teaspoon bottled minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) trout fillets
Method
- To prepare salsa, combine first 6 ingredients. Cover and chill 2 hours.
- To prepare fish, melt butter in a large nonstick skillet over medium-high heat. Sprinkle 1 tablespoon cilantro, garlic, salt, and black pepper evenly over 1 side of fillets. Add fillets, cilantro side down, to pan; cook 3 minutes. Turn, and cook 3 minutes or until fish flakes easily when tested with a fork. Serve with salsa.
