Pan-Seared Trout With Italian-Style Salsa

You can substitute catfish, salmon, tuna, or tilapia for trout.

Pan-Seared Trout With Italian-Style Salsa
Photo: Ralph Anderson; Styling: Buffy Hargett
Prep Time:
5 mins
Cook Time:
4 mins
Total Time:
9 mins
6 servings


  • 6 (6-oz.) trout fillets

  • 3/4 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 4 tablespoons olive oil

  • Italian-Style Salsa

  • Garnish: lemon slices


  1. Sprinkle fillets with salt and pepper.

  2. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.

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