Rainbow Trout with Shiitake Mushrooms & Ginger

Rainbow Trout with Shiitake Mushrooms & Ginger

Ingredients:

1. 2 (5-6 oz.) Trout fillets
2. 2 teaspoons olive oil
3. ½ teaspoon paprika
4. ¼ teaspoon each salt and pepper
5. ½ teaspoon dried thyme
6. 1 teaspoon chili pepper flakes
7. ½ cup shiitake mushrooms, cleaned and stems removed
8. ½ cup cherry tomatoes, washed and sliced in half
9. 3 green onions, cleaned and sliced, using white and green parts
10. 2 teaspoons fresh ginger, minced
11. Additional salt and pepper to taste

Directions:

1. In a small bowl mix together the paprika, salt, pepper, thyme and chili pepper flakes.
2. In a large non-stick skillet, add 2 teaspoons olive oil. Sprinkle trout with seasoning mixture and place trout to one side of the skillet, flesh side down.
3. On the other side of the skillet, while trout is cooking, add the mushroom mixture and cook the trout and vegetables for 2-3 minutes.
4. Flip the trout over and continue to cook. Stir the mushroom mixture, cooking until the mushrooms are tender and tomatoes begin to break down a bit.
5. Sprinkle with salt and pepper and continue cooking until the trout is opaque and flakes easily.