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.
Trout with Skillet-Roasted Peppers
Calories189 Per Serving
Protein24g Per Serving
Fiber1g Per Serving
|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|
|Total Carbohydrate||6 g|
|Dietary Fiber||1 g|
3 lean meat, 1 vegetable
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
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