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Trout with Skillet-Roasted Peppers

Trout with Skillet Roasted Peppers
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Trout with Skillet-Roasted Peppers

No need to slow-roast poblano peppers to get deep flavor. All it takes is quickly cooking them in a hot skillet and letting them steep a bit.

Nutrition Facts

Trout with Skillet-Roasted Peppers

CaloriesCalories

189 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 189
Total Fat 7.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 67 mg
Sodium 332 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 3 g
Protein 24 g

Dietary Exchanges
3 lean meat, 1 vegetable

Ingredients

Servings  4  

  • 1 Tbsp. olive oil (divided use)
  • 2 medium poblano peppers (seeds and ribs discarded, thinly sliced)
  • 5 oz. grape tomatoes or cherry tomatoes (about 1 cup), halved
  • 1 clove fresh, minced garlic
  • 1-2 tsp. balsamic vinegar
  • 1/2 tsp. salt, divided use
  • 1/4 tsp. pepper
  • paprika to taste
  • 4 fillet, rinsed, patted dry trout or any other thin mild fish fillets (about 4 ounces each)
  • 1 medium cut lime, cut into 8 wedges

Directions

Tip: Click on step to mark as complete.

  1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.
  2. Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
  3. Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm.
  4. In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, paprika, and remaining 1/4 teaspoon salt over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.
  5. To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

Cooking Tip: Squeezing lime wedges over both the fish and the topping “lifts” and defines the flavors of the various ingredients. If you aren’t a true lime lover, though, you may want to skip the second spritzing.

Tip: 3 ounces fish and 1/3 cup pepper mixture per serving

 

No need to slow-roast poblano peppers to get deep flavor. All it takes is quickly cooking them in a hot skillet and letting them steep a bit.

Nutrition Facts

Trout with Skillet-Roasted Peppers

CaloriesCalories

189 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

1g Per Serving
×
Calories 189
Total Fat 7.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 67 mg
Sodium 332 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 3 g
Protein 24 g

Dietary Exchanges
3 lean meat, 1 vegetable

Ingredients

Servings  4  

  • 1 Tbsp. olive oil (divided use)
  • 2 medium poblano peppers (seeds and ribs discarded, thinly sliced)
  • 5 oz. grape tomatoes or cherry tomatoes (about 1 cup), halved
  • 1 clove fresh, minced garlic
  • 1-2 tsp. balsamic vinegar
  • 1/2 tsp. salt, divided use
  • 1/4 tsp. pepper
  • paprika to taste
  • 4 fillet, rinsed, patted dry trout or any other thin mild fish fillets (about 4 ounces each)
  • 1 medium cut lime, cut into 8 wedges

Directions

Tip: Click on step to mark as complete.

  1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.
  2. Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
  3. Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm.
  4. In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, paprika, and remaining 1/4 teaspoon salt over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.
  5. To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

Cooking Tip: Squeezing lime wedges over both the fish and the topping “lifts” and defines the flavors of the various ingredients. If you aren’t a true lime lover, though, you may want to skip the second spritzing.

Tip: 3 ounces fish and 1/3 cup pepper mixture per serving