Pan Sautéed Trout with Salsa Verde Italiano


Pan Sautéed Trout with Salsa Verde

Serves 4

1 cup yellow cornmeal

4 (8-oz) trout fillets (tilapia or other thin, light fillets)

2 tablespoons olive oil

2 tablespoons butter
¼ cup Salsa Verde Italiano

¼ cup toasted pine nuts or almonds (optional)

Place cornmeal in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fillets with cornmeal.

In a large sauté pan, heat 2 tablespoons butter and 2 tablespoons butter over medium high heat until just starting to brown. Sauté fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes. 

Top fish with a drizzle of Salsa Verde Italiano and sprinkle with nuts to serve.
Here’s the link for Salsa Verde Italiano