Panfried Trout with Tomato and Caper Salsa

Shane French /

April 4, 2007

Panfried Trout with Tomato and Caper SalsaYou will need:
2 Large Tomatoes
2 Tsp Capers
half a red onion
2 tbls Sweet Chilli Sauce
squeeze of Lime Juice
good grind of Rock salt and Black pepper.

Finely chop the tomato and red onion then add the rest of ingredients to this mixture, Refrigerate for two hours.
Drain Salsa and put back into fridge. Pan fry Trout, season with salt and pepper and a small squeeze of lemon, arrange on plate and place salsa on top.
I served this with Oven roasted Asparagus, Chunky herbed chips, baby carrots and Brocolli.