ezRecipe-Zee: Cooking Recipe: How to make Trout With Tropical Fruit Salsa And Mixed Greens

Trout With Tropical Fruit Salsa And Mixed Greens

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Date Added:	May 6, 2008
Calories:	220
Serves:	4
Prep. Time:	0:00
Category:	Fish / Shellfish, Main Dish, Copy Cat / Restaurant

Ingredients:

6     tablespoons   vegetable oil
1/4   cup           fresh lime juice
1     tablespoon    dark brown sugar
2     teaspoons     minced peeled fresh ginger
4 1/8 teaspoons     Creole seasoning
1     cup           diced peeled cored pineapple
1     cup           diced peeled pitted mango
1/2   cup           diced red bell pepper
1/2   cup           diced red onion
6     cups          mixed baby greens
4                   golden trout fillets - (5 to 6 oz ea)

Directions: one line for each direction. When saved the lines will be numbered.

Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.
This recipe yields 4 servings.
Comments: Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.
"After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South � lots of fishing and great fresh produce."

Notes:
Recipe from the article "Too Busy To Cook?"

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 220

Calories from Fat 81.4%

Total Fat

21g

Cholesterol

0mg

Sodium

224mg

Carbohydrate

10g

Dietary Fiber

Protein

Points 6

Exchanges: 0 Lean Meat

Rating: ()

Added On: May 6, 2008

* Bon App�tit, September 2003