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This paleo rainbow trout recipe uses fresh tomatoes, cilantro, shallots, and thyme to create a delicious salsa to top the flaky fish!
Scale
Ingredients
- 4 rainbow trout fillets
- 4 Roma tomatoes, diced
- 3 T chopped cilantro
- 2 large shallots, diced
- 1 T fresh thyme, chopped
- 1 lemon juice and rind, grated
- 2 cloves garlic, minced
- 2 T olive oil
- Sea salt and white pepper to taste
Instructions
- In a cast iron skillet, heat 1/2 the oil and add shallot. Cook 1-2 minutes.
- Add tomato, cilantro, thyme, garlic, 1/2 a lemon juice salt and pepper and cook additional 1-2 minutes.
- Remove salsa from pan.
- Add remaining olive oil and heat.
- Season fish with salt, white pepper and 1 t lemon rind.
- Place flesh down in skillet and cook 2 minutes and flip.
- Cook for an additional 2 minutes or once fish is flaky.
- Remove from pan and plate.
- Cover with skillet salsa.