Pan-Seared Trout with Italian Style Salsa

6 (-oz) trout fillets
3/4 tsp. salt
1/2 tsp. freshly ground pepper
4 Tbsp. olive oil
Italian style salsa
Garnish with lemon slices.

Sprinkle fillets with salt and pepper.

Cook 3 fillets in 2 Tbsp. olive oil in a large nonstick skillet over medium-high heat 1 to 2 minutes per side or until fish flakes easily with a fork. Repeat with remaining oil and fish. Top fish with salsa. Garnish with lemon slices.

You can substitute catfish, salmon, tuna and tilapia for trout.

Italian style salsa

Make this salsa a day ahead of time for the flavors to meld.

4 plum tomatoes, chopped
1/2 small red onion, finely chopped
12 kalamata olives, pitted and chopped
2 garlic cloves, minced
2 Tbsp. fresh parsley, chopped
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 feta cheese, crumbles

Stir together first 10 ingredients and feta cheese in a medium bowl. Cover and refrigerate overnight.