Best Trout With Tropical Fruit Salsa And Mixed Greens Recipes

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

PAN-SEARED TROUT WITH MELON SALSA

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.

ISLAND FRUIT AND MIXED GREEN SALAD

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Steps:

• 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.

TROPICAL SALSA

Steps:

• Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

MIXED FRUIT SALSA

Steps:

• In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges., Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.