| PAN SEARED TROUT WITH MELON SALSA |
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Melon Salsa 1 cup diced honeydew melon 1 cup diced cantaloupe melon 1/2 cup chopped onions 2 tablespoons Crisco Pure Canola Oil Juice of 1 lime 1/2 tablespoon chopped cilantro Salt and pepper to taste Trout: 2 tablespoons Crisco Pure Canola Oil 4 skin-on trout filets Salt and pepper to taste Combine all of the Melon Salsa ingredients in a medium bowl. Stir gently to mix well and set aside. Heat the Crisco Pure Canola Oil in a large skillet over medium heat. Sprinkle the trout filets with salt and pepper to taste. Place the trout filets in the skillet with skin side down and cook about 3 minutes. Turn the fish over and continue to cook about 3 to 4 minutes until done. Plate the fish and top each filet with Melon Salsa. Enjoy! |
