Trout with Skillet-Roasted Peppers

Name: Trout with Skillet-Roasted Peppers
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Cuisine: Latin American, American, Mexican
Ingredients: 3 teaspoon olive oil, divided 1 and 2; 2 medium poblano peppers, ribs and seeds discarded, thinly sliced; 5 ounces grape tomatoes or cherry tomatoes (about 1 cup), halved; 1 medium garlic clove, minced; 1 teaspoon balsamic vinegar, or up to 2 - to your taste; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper; Paprika to taste; 4 trout fillets or any other thin mild fish fillets (about 4 ounces each); 1 medium lime, cut into 8 wedges

5 steps

Prep:12minCook:20min

No need to slow-roast poblano peppers to get deep flavor. All it takes is quickly cooking them in a hot skillet and letting them steep a bit. Heart healthy, DASH friendly.

Updated at: Thu, 17 Aug 2023 02:31:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories214.3 kcal (11%)

Total Fat10.9 g (16%)

Carbs5.1 g (2%)

Sugars2.1 g (2%)

Protein23.1 g (46%)

Sodium355.8 mg (18%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 teaspoonolive oil

divided 1 and 2

2poblano peppers

medium, ribs and seeds discarded, thinly sliced

1 cupgrape tomatoes

or cherry tomatoes, halved

1garlic clove

medium, minced

1 teaspoonbalsamic vinegar

or up to 2 - to your taste

½ teaspoonsalt

4 x 4 ouncestrout fillets

or any other thin mild fish fillets

1lime

medium, cut into 8 wedges

Instructions

Step 1

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.

Step 2

Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.

Step 3

Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm.

Step 4

In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, paprika, and remaining 1/4 teaspoon salt over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.

Step 5

Squeeze 1 lime wedge over each fish fillet. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

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