Fish for Dinner: Pan Fried Rainbow Trout with Pineapple Salsa

Pan Fried Rainbow Trout with Pineapple Salsa

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.

The Occasion: A cold but sunny day provokes wishful thinking about summer cookouts. Fruit salsas are awesome alongside most grilled meats and fishes and this was no exception, even though the fish was cooked indoors and we had to wear sweaters.
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This is quick enough to pull together after work for a weeknight dinner and tasty enough to inspire requests for a repeat appearance.

The Playlist: This is a weird one from Brakes (aka brakesbrakesbrakes), asking the age-old question: Porcupine or Pineapple? (Spiky, spiky!) It cracks me up. Hopefully you too. 

The Verdict: Fresh, light, and juicy! The pineapple is an unexpected yet welcome surprise. I purposely made my salsa un-spicy this time, taking into consideration the tender palates of my dinner companions, but you can dial that up or down based on your own preferences by adjusting the quantity of jalapeño. We are a cilantro-free household so used chopped fresh parsley instead. Suit yourself!

Click on the photos to enlarge them and read the captions.

Printable Recipe- Pan Fried Rainbow Trout with Pineapple Salsa
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Pan Fried Rainbow Trout with Pineapple Salsa
Recipe source: Sweet and Savoury Pursuits, inspired by Two Peas and Their Pod
Servings: 4 

INGREDIENTS:

For the Pineapple Salsa:

• 1 cup diced fresh pineapple
• 1/2 cup diced red pepper
• 1/4 cup chopped cilantro
• 1/8 cup finely chopped red onion
• 1 tablespoon finely chopped jalapeño pepper, seeded
• 1 clove small garlic minced
• Juice of 1 small lime
• 1 teaspoon extra-virgin olive oil
• Salt to taste

​For the Trout:

• 4 portions of rainbow trout or salmon fillets
• Salt and pepper to taste
• 2 teaspoons vegetable oil

​DIRECTIONS:

• 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.
• Heat oil in a non-stick skillet over medium-high heat.
• Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
• 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.
• Transfer the trout to plates and serve with pineapple salsa.