Rainbow Trout with Smoked Tomato Salsa

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

Rainbow Trout with Smoked Tomato Salsa

Photo by Stephanie M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    teaspoon grated lemon rind

  • tablespoons fresh lemon juice

  • 1

    large garlic clove, minced

  • ¼

    teaspoon kosher salt, divided

  • ¼

    teaspoon freshly ground black pepper, divided

  • 4

    (6-ounce) rainbow trout fillets, dressed

  • Cooking spray

Directions

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.


Nutrition

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