Trout With Southwestern Salsa
What you need.
Four large trout or salmon fillets
Salt and pepper to taste
Two tablespoons honey
One cup diced tomatoes
One green onion sliced thin
Quarter cup finely chopped red onion
Two tablespoons white wine vinegar
Two tablespoon fresh lime juice
Two tablespoon chopped fresh cilantro
Quarter teaspoon salt
One jalapeno pepper seeded and chopped
One cup frozen corn
What you do.
Mix all the salsa ingredients together except for the corn and set aside. In a large nonstick fry pan coated with vegetable spray fry the corn until heated and then mix with the salsa that you already have mixed. In the same pan fry add the salt and peppered fillets and fry until done. Drizzle the honey over while cooking the fillets. Cook for about four to five minutes on each side. Fish is done when the fish fillets flake. Remove from pan and put on individual plates. Put a tablespoon or two of salsa on each fillet and serve with fresh melons or fruit of season such as pomegranate wedges or navel orange slices and cooked white buttered rice.