Pan Fried Rainbow Trout with Pineapple Salsa

July 19, 2018 | By
Pan Fried Rainbow Trout with Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the trout:
  • 4 portions rainbow trout or salmon fillets, about 600 grams in total
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • For the Pineapple Salsa:
  • 1 cup fresh pineapple diced
  • ½ cup red pepper diced
  • ¼ cup cilantro chopped
  • ⅛ cup red onion finely chopped
  • 1 tbsp. jalapeño pepper seeded and finely chopped
  • 1 small garlic clove minced
  • 1 small lime juiced
  • 1 tsp. olive oil extra-virgin
  • Salt to taste
  1. For the fish:
  2. Heat oil in a non-stick skillet over medium-high heat.
  3. Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
  4. Fry for 2 to 3 minutes, then carefully flip over and fry for another 2 minutes. For thicker fillets fry for 1 minute longer or until fish is cooked.
  5. Transfer the trout to plates and serve with pineapple salsa.
  6. For the salsa:
  7. In a medium bowl, combine all of the salsa ingredients. Season with salt and stir well. Cover the salsa and let sit at room temperature or chill in the refrigerator until serving.

Filed in: Chicken, New Recipes, Uncategorized, What's New


About the Author (Author Profile)

Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

Leave a Reply

Trackback URL | RSS Feed for This Entry

Rate this recipe: