Best 6 Trout With Tropical Fruit Salsa And Mixed Greens Recipes

**Tantalize your taste buds with a culinary journey to the tropics, where vibrant flavors of fresh tropical fruits, aromatic herbs, and succulent trout come together in a symphony of flavors.**

Indulge in the delightful Trout with Tropical Fruit Salsa and Mixed Greens, a dish that combines the delicate texture of trout with a vibrant salsa made from mango, pineapple, and papaya, all complemented by a refreshing medley of mixed greens.

For those seeking a vegetarian option, the Tropical Fruit Salsa and Mixed Greens Salad offers a refreshing and flavorful combination of sweet fruits, crisp greens, and a tangy dressing.

And for a quick and easy snack or appetizer, the Tropical Fruit Salsa is a perfect choice, offering a burst of tropical flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ISLAND FRUIT AND MIXED GREEN SALAD

Island Fruit and Mixed Green Salad image

Provided by Food Network

Time 12m

Yield 8 portions

Number Of Ingredients 12

Ingredients

1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

Steps:

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice

Steps:

In glass or plastic bowl, mix all ingredients.
Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories Condiment/Spread Fruit Herb Pepper Quick & Easy Papaya Pineapple Bell Pepper Summer Jalapeño Bon Appétit Washington

Yield Makes about 4 cups

Number Of Ingredients 10

Ingredients

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

MIXED FRUIT SALSA

Mixed Fruit Salsa image

For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. "You can use canned peaches instead of fresh," she notes. It's a terrific snack or dessert served with homemade cinnamon tortilla chips.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) mixed frozen berries, thawed and chopped
2 medium peaches, diced
2 medium kiwifruit, peeled and diced
3 tablespoons sugar
2 tablespoons lemon juice
1-1/2 teaspoons grated lime zest
CINNAMON TORTILLA CHIPS:
8 flour tortillas (7 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1-1/2 teaspoons ground cinnamon

Steps:

In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges., Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.

Nutrition Facts : Calories 221 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 269mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups finely diced tropical fruit such as mango and papaya
1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped
1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice

Steps:

Gently toss together all ingredients with salt and pepper to taste.

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Trout with Tropical Fruit Salsa and Mixed Greens image

Provided by Tory McPhail

Categories Leafy Green Onion Sauté Quick & Easy Lime Mango Pineapple Trout Bell Pepper Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin

Steps:

Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.

Tips

Choose the right type of trout. For this recipe, it is best to use a whole trout that is about 1 pound in size. Rainbow trout or brook trout are good choices.
Cook the trout properly. The trout should be cooked until it is flaky and opaque throughout. This will take about 5-7 minutes per side, depending on the thickness of the fish.
Make the tropical fruit salsa ahead of time. This will allow the flavors to meld together and develop. The salsa can be made up to 3 days in advance.
Use fresh, ripe fruit for the salsa. This will ensure that the salsa is flavorful and delicious.
Serve the trout with the salsa and mixed greens immediately. This dish is best when served fresh.

Conclusion

This trout with tropical fruit salsa and mixed greens is a light and refreshing dish that is perfect for a summer meal. The trout is flaky and flavorful, and the salsa is sweet and tangy. The mixed greens add a bit of crunch and freshness to the dish. This recipe is sure to please everyone at your table.