Pan-Seared Trout with Spicy Cucumber-Melon Salsa Recipe

Name: Pan-Seared Trout with Spicy Cucumber-Melon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped cantaloupe; 1 cucumber, seeded, chopped; 1/2 cup thinly sliced red onions; 1/3 cup KRAFT Zesty Italian Dressing; 1/4 cup chopped fresh cilantro; 1 habanero chile, seeded, finely chopped; Juice from 1 lime; 1/4 cup KRAFT Grated Parmesan Cheese; 1/4 cup dry bread crumbs; 4 rainbow trout (2-1/2 lb.), butterflied; 1/4 cup KRAFT Real Mayo Mayonnaise

Servings: persons

2 cups chopped cantaloupe
1 cucumber, seeded, chopped
1/2 cup thinly sliced red onions
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 habanero chile, seeded, finely chopped
Juice from 1 lime
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup dry bread crumbs
4 rainbow trout (2-1/2 lb.), butterflied
1/4 cup KRAFT Real Mayo Mayonnaise

1
Combine first 7 ingredients.
2
Refrigerate until ready to serve.
3
Mix cheese and bread crumbs in shallow dish.
4
Brush flesh sides of fish with mayo; dip in cheese mixture.
5
Heat large heavy skillet on high heat; spray with cooking spray.
6
Place 2 fish, coated sides down, in skillet; cook 2 to 3 min.
7
on each side or until fish flakes easily with fork.
8
Transfer to platter; cover to keep warm.
9
Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
10
Cut fish in half; serve topped with cucumber mixture.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chopped cantaloupe, 1 cucumber, seeded, chopped, 1/2 cup thinly sliced red onions, 1/3 cup KRAFT Zesty Italian Dressing, and more.

Yes, Pan-Seared Trout with Spicy Cucumber-Melon Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Trout with Spicy Cucumber-Melon Salsa

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