Sautéed Trout with Corn Vinaigrette
Servings
2Serving size
4 ounces trout with saladThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 tsp. Olive oil |
| 8 ounces Fresh trout (2 4-ounce boneless filets) |
| 1/2 tsp. Paprika |
| 2 medium ear Corn, sweet, yellow, raw (kernels shucked from the cob) |
| 1 1/2 tsp.. White wine vinegar |
| 1 Tbsp. Pumpkin seeds |
| 1 Small Shallots, raw (minced) |
| 1/2 tsp. Dried rosemary (crumbled) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 head (5 inch dia) Boston or bibb lettuce (rinsed and torn into small pieces) |
| 4 ounce Grape or cherry tomatoes |
Instructions
Sprinkle the trout with paprika.
When the oil is hot place the trout in the pan skin side down.
Cook for about 7 to 10 minutes until the skin is crisp.
Turn and cook for another 3 - 5 minutes.
Remove from the pan and place on a plate.
Place the plate in the refrigerator to chill.
Reduce the heat to medium and add the corn to the pan. Cook for about 5 minutes tossing frequently.
Remove to a large bowl. Add the remaining 2 teaspoons olive oil to the corn and toss.
Add the vinegar, pumpkin seeds, shallot, rosemary, salt and pepper. Toss well and place in the refrigerator to chill.
When the corn and trout is chilled place the lettuce and tomatoes in a bowl and toss well.
Place the chilled trout on plates and add half the salad to each plate. Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sometimes the simplest of dishes are the best. There’s nothing more American than trout, corn, lettuce, tomatoes and pumpkin seeds. All of these flavors go great together in this simple cool salad.