Pan Seared Trout with Mint Cilantro Chutney Recipe

Ingredients

• 4 skin-on trout fillets, about 6 ounces each, halved lengthwise
• Table salt
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 ⁄4 cup Mint-Cilantro Chutney
• Makes 1 cup
• Prep time: 5 minutes
• 1 cup packed cilantro (leaves and stems)
• 1 cup packed mint (leaves only, please)
• 1 green serrano chile (optional; if you don’t like too much heat, remove the seeds)
• 1 ⁄4 small red onion, peeled and sliced
• 1 tablespoon dried pomegranate seeds (optional)
• 2 tablespoons fresh lemon juice
• 1 ⁄2 teaspoon table salt
• Up to 2 tablespoons water