How To Prepare
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon 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, and vinegar. 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, and paprika, 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.
To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.
| Servings |
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- 1 tablespoon olive oil
- 2 1/2 medium poblano peppers, ribs and seeds discarded, thinly sliced
- 7 ounces grape tomatoes or cherry tomatoes, halved (about 1 cup)
- 1 medium garlic clove, minced
- 2 1/2 teaspoons balsamic vinegar
- 1/3 teaspoon pepper
- Paprika to taste
- 5 trout fillets or any other thin mild fish fillets (about 4 ounces each/ 16 oz total), rinsed and patted dry
- 1 medium lime, cut into 8 wedges