Mobile Menu

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

4 Servings

collapse Collapse Tips

Quick Tips

Tip Icon

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

Cooking Tip Icon

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.

Directions

Tip: Click on step to mark as complete.

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

Please sign in to add recipes to your Recipe Box.