Trout with Skillet-Roasted Peppers
Ingredients
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