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.
Trout with Skillet-Roasted Peppers
Calories189 Per Serving
Protein24g Per Serving
Fiber1g Per Serving
|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|
|Total Carbohydrate||6 g|
|Dietary Fiber||1 g|
1 vegetable, 3 lean meat
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
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.
Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm.
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.
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.