Parmesan Crusted Rainbow Trout with Fire & Ice Salsa

  • 2 tablespoons green onion, sliced
  • 1/4 cup yellow and red bell peppers, sliced 1/4″ thick
  • 1 cup Roma tomatoes, seeded, diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chives, chopped
  • 1 teaspoon flat-leaf parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoons Kalamata olives, sliced
  • 1 tablespoon capers, drained
  • Kosher salt and freshly ground black pepper, as needed
  • 4 6-oz. Parmesan Crusted Trout Fillets
  • Feta cheese (optional, for garnish)
  1. In a large bowl, combine green onions, bell peppers, tomatoes, olive oil, vinegar, chives, parsley, basil, red pepper flakes, oregano, olives, capers, salt and pepper. Let the ingredients marinate for 30 minutes.
  2. Prepare Parmesan Crusted Trout according to package directions.
    • To sauté from frozen: Heat a skillet to medium to medium-high heat. Add a tablespoon of oil and place fillet crust side down in pan. Sauté 2-3 minutes or until desired color is achieved. Flip and cook for an addition 8-10 minutes.
    • To bake from frozen: Pre-heat oven to 425° Fahrenheit. Bake for 16-20 minutes. The internal temperature of the fish must reach 145 degrees Fahrenheit.
  3. Top with salsa and garnish with feta cheese if desired.
    • Store extra salsa in the refrigerator for up to 7 days.

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