Blackened Rainbow Trout
topped with Tomato Coriander Salsa
served over Mesculin Greens with Ranch Dressing
(A Quick & Easy recipe which goes from Fridge to Table in about 20 minutes)
|
Ingredients: |
4, 6 oz.
Rainbow Trout Fillets Prepared Cajun Spices eg., Paul Proudhome |
| Ingredients: Salsa | 6 medium Plum
Tomatoes seeded & diced 2 Green Onions (thinly sliced on bias) 1 Lime (juiced) 2 Tbsp. chopped fresh Coriander 1 small Onion (diced) 3 Tbsp Olive Oil Salt & Pepper (to taste) |
| Ingredients: Dressing & Salad | 6 oz. Ranch Dressing (Homemade or Commercial) 4 Large "Hands full" Mesculin Salad Greens |
| Instructions: Salsa | Mix all ingredients in a bowl and set aside |
| Instructions: Salad | Toss Salad and Dressing together and Arrange on Four Dinner Plates |
| Instructions: Fish |
Heat a Large Non-Stick or Cast Iron Skillet until very hot (pan should smoke) Dredge Trout Fillets in Cajun Spice and place Flesh-Side-Down in Pan. Reduce heat and cook for about 3 minutes, then Flip and cook for another 3 minutes on the other side. When they're done, place one fillet over each salad portion and top with the Salsa serves 4 |
