Pan-Seared Trout with Italian-style Salsa

By ccavaletti

Ingredients

• Salsa:
• 6 (6-oz.) trout fillets
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 tablespoons olive oil
• Italian-Style Salsa
• Garnish: lemon slices
• 4 plum tomatoes, chopped
• 1/2 small red onion, finely chopped
• 12 kalamata olives, pitted and chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons drained capers
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup crumbled feta cheese (optional)

Preparation

Step 1

1. Sprinkle fillets with salt and pepper.

2. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.

For the salsa:
Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.

Robert Stricklin, Big Cedar Lodge, Ridgedale, Missouri, Southern Living
MAY 2007