Trout with Tropical Fruit Salsa and Mixed Greens Recipe

Trout with Tropical Fruit Salsa and Mixed Greens Recipe

  • 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 5- to 6-ounce golden trout fillets with skin
  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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