Pan-fried trout with citrus salsa
- 1 red grapefruit
- 2 oranges
- ½ lemon
- 1 lime
- 2tbsp chopped coriander
- 3 spring onions, sliced
- 1 radish, finely sliced
- 1 red chilli, chopped
- 1 clove garlic, chopped
- 2tsp rapeseed oil
- 2 x packs Asda 2 Rainbow Trout Fillets
Using a sharp knife, cut the top and bottom off the red grapefruit. Slice off the skin in a downward motion, following the curve of the fruit. Remove any white pith. Cut or peel the skin from each segment then cut into small pieces. Put in a bowl and squeeze on any leftover juice from the skins.
Repeat with the other citrus fruits.
Mix the coriander, spring onions, radish, chilli, garlic and 1tsp of the oil with the citrus pieces and set aside.
Heat the remaining oil in a large, nonstick frying pan over a high setting. Put the trout fillets in the pan, skin-side down, and press down with a fish slice to crisp the skin.
Cook for 2-3 mins on each side until the flesh is cooked through – take care not to overcook.
Serve the trout topped with the citrus salsa.