6 trout filets
3/4 tsp salt
1/2 tsp freshly ground pepper
4 TBSP olive oil
4 plum tomatoes, chopped
1/2 small red onion, finely chopped
10 kalamata olives, pitted and chopped
3 garlic cloves, minced
2 TBSP chopped fresh parsley
1 TBSP balsamic vinegar
1 TBSP olive oil
2 tsp drained capers
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup crumbled feta cheese (optional)
Rinse filets and dry with paper towels.
Sprinkle filets with salt and pepper.
Cook fillets in olive oil over medium heat for 1-2 minutes on each side or until filets flake easily with a fork.
Top fish with salsa. (Combine all salsa ingredients in a medium bowl. Cover and chill until ready to serve.)