Ingredients
2
tsp minced peeled fresh ginger
4
1/8 tsp Creole seasoning
1
cup diced peeled cored pineapple
1
cup diced peeled pitted mango
1/2
cup diced red bell pepper
4
5- to 6-ounce golden trout fillets with skin
Directions
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.
Columbus Restaurants
