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.
What You Need
Original recipe yields 8 servings
2 cups chopped cantaloupe
1 cucumber, seeded, chopped
1/2 cup thinly sliced red onion s
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 habanero chile, seeded, finely chopped
Juice from 1 lime
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup dry bread crumbs
4 rainbow trout (2-1/2 lb.), butterflied
1/4 cup KRAFT Real Mayo Mayonnaise
Add To Shopping List
Let's Make It
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.