Rainbow Trout with Smoked Tomato Salsa

By á-2233

Cooking Light - fast
Calories: 200
Fat: 7.9g
Saturated fat: 1.4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 2g
Protein: 26.9g
Carbohydrate: 4.3g
Fiber: 0.9g
Cholesterol: 75mg
Iron: 1.3mg
Sodium: 164mg
Calcium: 99mg

Ingredients

• 1 cup cherry wood chips
• 4 plum tomatoes, halved and seeded
• 2 tablespoons chopped shallots
• 1 tablespoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1 large garlic clove, minced
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) rainbow trout fillets, dressed
• Cooking spray

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Pierce 10 holes on one side of the bottom of a 13 x 9 inch disposable aluminum foil pan. Place holes over element on cooktop; place smoking chips over holes inside pan. Arrange tomato halves, cut side up, on opposite end of pan. Heat element under holes to medium-high; let burn 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke tomatoes 20 minutes. Remove from heat.

2. While tomatoes smoke, combine shallots and next 5 ingredients (through minced garlic) in a medium bowl; stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Chop tomatoes, and stir into shallot mixture.

3. Heat a large cast-iron skillet over medium-high heat. Sprinkle remaining 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over trout. Lightly coat trout with cooking spray. Arrange fillets, skin side down, in pan; cook 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.