• Cooking Time: 8
  • Servings: 1-2
  • Preparation Time:


  • 1/2 pound trout fillet
  • salt and pepper
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 2 ounces goat cheese with garlic and herbs, sliced
  • 1 head romaine lettuce, rinsed and roughly chopped
  • 1 clove minced garlic
  • 4 tablespoons white wine vinegar
  • 1 teaspoon honey mustard
  • 4 tablespoons extra-virgin olive oil
  • pinch salt and pepper
  • 4 tablespoons toasted pecans
  • 4 tablespoons dried cherries


  • Season the trout with salt and pepper, dust lightly with flour.
  • Cook over high heat in a nonstick pan with 1 tablespoon olive oil, about 4 minutes per side or until desired doneness.
  • Remove from heat and set aside.
  • Divide romaine between two plates.
  • Whisk together garlic, vinegar, mustard, olive oil, and salt and pepper then drizzle over lettuce.
  • Sprinkle with pecans and cherries, top with fish.


Categories: Fish  Main Dish  Stove 

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