Pan-Seared Trout with Spicy Cucumber-Melon Salsa - Kraft Recipes Top
Comida Kraft
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Pan-Seared Trout with Spicy Cucumber-Melon Salsa

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8 servings

As if crispy breaded trout wasn't special enough, we topped it with a sweet and spicy salsa featuring cantaloupe, red onion and habanero chile.

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What You Need

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Make It

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  • Combine first 7 ingredients. Refrigerate until ready to serve.
  • Mix cheese and bread crumbs in shallow dish. Brush flesh sides of fish with mayo; dip in cheese mixture.
  • Heat large heavy skillet on high heat; spray with cooking spray. Place 2 fish, coated sides down, in skillet; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer to platter; cover to keep warm. Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
  • Cut fish in half; serve topped with cucumber mixture.

Special Equipment Needed

How to Buy Whole Trout

Look for fresh trout with a firm texture, moist appearance and fresh mild smell. Whole fish should have clear bright eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days. Ask your vendor to scale, bone and butterfly the trout for you.

Serving Suggestion

Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.


Prepare using your favorite fish, such as whitefish or red snapper.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 15g
Saturated fat 3g
Cholesterol 65mg
Sodium 280mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 5g
Protein 23g
% Daily Value
Vitamin A 35 %DV
Vitamin C 40 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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