Sautéed Trout with Corn Vinaigrette - mds.CulinaryMedicine.org

Ingredients

• 4 tsp Olive oil
• 8 ounces Fresh trout (2 4-ounce boneless filets)
• 1/2 tsp Paprika
• 2 medium ear Corn, sweet, yellow, raw (kernels shucked from the cob)
• 1 1/2 tsp White wine vinegar
• 1 Tbsp Pumpkin seeds
• 1 Small Shallots, raw (minced)
• 1/2 tsp Dried rosemary (crumbled)
• 1/8 tsp Salt
• 1 to taste Black pepper
• 1 head (5 inch dia) Boston or bibb lettuce (rinsed and torn into small pieces)
• 4 ounce Grape or cherry tomatoes