Trout w/cherry tomato & rosemary salsa
- Number of Servings: 4
Ingredients
4 - 6oz pieces steelhead trout1 tbsp rosemary, chopped1 large shallot, chopped1 pint cherry tomatoes, halved1 Tbsp balsamic vinegar4 tsp olive oil
Mix tomatoes, shallot, vinegar, and 2 tsp chopped rosemary in bowl. Stir in 4 tsp oil. Season sauce with salt and pepper.
Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.
Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.
Serves 4
Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.
Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.
Serves 4
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 9.8 g
- Cholesterol: 45.9 mg
- Sodium: 50.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.8 g
- Protein: 16.8 g
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