Trout Topped with Cucumber Salsa

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 2 teaspoons butter 
• 2 cups cucumber peeled seeded finely chopped
• 1 tablespoon cilantro leaves fresh minced
• 1.5 teaspoons cilantro leaves fresh minced
• 1 tablespoon jalapeno minced seeded
• 0.3 cup rice wine vinegar 
• 4 servings try build-a-meal 
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 1.5 tablespoons sugar 
• 24 ounce trout 

Equipment

• frying pan

Directions

1. To prepare salsa, combine first 6 ingredients. Cover and chill 2 hours.To prepare fish, melt butter in a large nonstick skillet over medium-high heat.
2. Sprinkle 1 tablespoon cilantro, garlic, salt, and black pepper evenly over 1 side of fillets.
3. Add fillets, cilantro side down, to pan; cook 3 minutes. Turn, and cook 3 minutes or until fish flakes easily when tested with a fork.
4. Serve with salsa.