• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E, P
MineralsSilicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 tablespoons vegetable oil

  2. 1/4 cup fresh lime juice

  3. 1 tablespoon dark brown sugar

  4. 2 teaspoons minced peeled fresh ginger

  5. 4 1/8 teaspoons Creole seasoning

  6. 1 cup diced peeled cored pineapple

  7. 1 cup diced peeled pitted mango

  8. 1/2 cup diced red bell pepper

  9. 1/2 cup diced red onion

  10. 6 cups mixed baby greens

  11. 4 5- to 6-ounce golden trout fillets with skin

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Divide greens among 4 plates. Place trout fillets and salsa alongside.


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