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
Calories
Protein
Fiber
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.
-
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. -
Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat. -
Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm. -
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. -
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
