Pan Seared Trout With Italian Style Salsa Recipes

Steps:

• Combine first 7 ingredients. Refrigerate until ready to serve.
• Mix cheese and bread crumbs in shallow dish. Brush flesh sides of fish with mayo; dip in cheese mixture.
• Heat large heavy skillet on high heat; spray with cooking spray. Place 2 fish, coated sides down, in skillet; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer to platter; cover to keep warm. Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
• Cut fish in half; serve topped with cucumber mixture.

Steps:

• Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
• While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
• Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

Steps:

• Stir together first 10 ingredients; and if desired, feta cheese, in a medium bowl.
• Cover and chill until ready to serve.