Trout With Southwestern Salsa
By Hookemharry


What you need.

Four large trout or salmon fillets

Salt and pepper to taste

Two tablespoons honey

Salsa Recipe

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.






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