Ingredients for Pan Seared Trout With Italian Style Salsa
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How to Make Pan Seared Trout With Italian Style Salsa
- Pat 4 (6-ounce) trout fillets dry with paper towels. Season generously with salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- Once shimmering, carefully place 2-3 fillets (depending on skillet size) skin-side down in the hot skillet. Cook for 2-3 minutes, undisturbed, until golden brown and crispy.
- Flip the fillets and cook for another 1-2 minutes, or until the fish is cooked through and flakes easily with a fork.
- Repeat steps 3 and 4 with the remaining fillets, adding more oil to the skillet as needed.
- Top each cooked trout fillet generously with the Italian Salsa (recipe below).
- Garnish with fresh lemon wedges and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
16g
Carbs
0g