Browse Recipe Categories or

Trout with Skillet-Roasted Peppers

Average Rating:

Trout with Skillet Roasted Peppers
×

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.

Ingredients

Servings  4   Serving Size   3 ounces fish and 1/3 cup pepper mixture

  • 1 teaspoon olive oil and 2 teaspoons olive oil, divided use
  • 2 medium poblano peppers, ribs and seeds discarded, thinly sliced
  • 5 ounces grape tomatoes or cherry tomatoes (about 1 cup), halved
  • 1 medium garlic clove, minced
  • 1-2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt and 1/4 teaspoon salt, divided use
  • 1/4 teaspoon pepper
  • Paprika to taste
  • 4 trout fillets or any other thin mild fish fillets (about 4 ounces each)
  • 1 medium 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. Squeeze 1 lime wedge over each fish fillet. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

Cooking Tip: Squeezing the 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, you may want to skip the second spritzing.

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
1 vegetable, 3 lean meat

 

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
1 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 ounces fish and 1/3 cup pepper mixture

  • 1 teaspoon olive oil and 2 teaspoons olive oil, divided use
  • 2 medium poblano peppers, ribs and seeds discarded, thinly sliced
  • 5 ounces grape tomatoes or cherry tomatoes (about 1 cup), halved
  • 1 medium garlic clove, minced
  • 1-2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt and 1/4 teaspoon salt, divided use
  • 1/4 teaspoon pepper
  • Paprika to taste
  • 4 trout fillets or any other thin mild fish fillets (about 4 ounces each)
  • 1 medium 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. Squeeze 1 lime wedge over each fish fillet. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

Cooking Tip: Squeezing the 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, you may want to skip the second spritzing.

 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.