• Pan-Seared Trout with Chimichurri and Mango Slaw

Pan-Seared Trout with Chimichurri and Mango Slaw

33 8 servings, 1/8th recipe (120 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
33
min.
Servings

8 servings, 1/8th recipe (120 g) each

This stove-top skillet fish dish is easier than you think! Pan-seared trout is topped with fresh mango salsa and a simple sauce. Just follow the 3 simple steps in our quick fish recipe.

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What You Need

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Make It

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  • Blend dressing, parsley, cilantro and 2 green onions in blender until smooth; set aside. Chop remaining green onion; place in medium bowl. Stir in mangos and red onions; set aside.
  • Coat both sides of fish fillets with cracker crumbs. Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 1 min. or until golden brown. Remove garlic from skillet; set aside for later use. Add fish, to skillet; cook 3 min. on each side or until fish flakes easily with fork.
  • Top fish with dressing mixture, mango mixture and reserved cooked garlic.

Serving Suggestion

Serve with your favourite steamed vegetable and rice to round out the meal.

Make Ahead

For more flavour, prepare chimichurri the day before. Store in refrigerator until ready to use.

Special Extra

For added crunch and flavour, add 1 cup thinly sliced jicama, and zest and juice from 1 lime to the mango slaw.

Servings

  • 8 servings, 1/8th recipe (120 g) each

Nutritional Information

Serving Size 8 servings, 1/8th recipe (120 g) each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 15g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 260mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 6g
Protein 24g
   
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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