Trout With Tropical Fruit Salsa And Mixed Greens Recipe - Cooking Index
Trout With Tropical Fruit Salsa And Mixed Greens Recipe - Cooking Index
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.
Courses: Main Course| 6 tablespoons | 90ml | Vegetable oil |
| 1/4 cup | 59ml | Fresh lime juice |
| 1 tablespoon | 15ml | Dark brown sugar |
| 2 teaspoons | 10ml | Minced peeled fresh ginger |
| 4 1/8 teaspoons | 20ml | Creole seasoning |
| 1 cup | 146g / 5.1oz | Diced peeled cored pineapple |
| 1 cup | 146g / 5.1oz | Diced peeled pitted mango |
| 1/2 cup | 73g / 2.6oz | Diced red bell pepper |
| 1/2 cup | 31g / 1.1oz | Diced red onion |
| 6 cups | 660g / 23oz | Mixed baby greens |
| 4 | Golden trout fillets - (5 to 6 oz ea) - with skin |
Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.
This recipe yields 4 servings.
Source:
Bon Appetit, September 2003
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