Trout with Tropical Fruit Salsa and Mixed Greens

Trout with Tropical Fruit Salsa and Mixed Greens
Trout with Tropical Fruit Salsa and Mixed Greens
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Cajun/Creole Leafy Green Onion Sauté Quick & Easy Lime Mango Pineapple Trout Bell Pepper Bon Appétit
  • 1 tablespoon dark brown sugar
  • 1/4 cup fresh lime juice
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 6 tablespoons vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 6 cups mixed baby greens
  • Carbohydrate 21 g(7%)
  • Cholesterol 92 mg(31%)
  • Fat 31 g(48%)
  • Fiber 3 g(12%)
  • Protein 33 g(66%)
  • Saturated Fat 4 g(18%)
  • Sodium 98 mg(4%)
  • Calories 491

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

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

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