Crispy ocean trout with pawpaw salsa

  • 10 mins preparation
  • 4 mins cooking
  • Serves 6
  • Print


Crispy ocean trout
  • 2 tablespoon oil
  • 15 gram butter
  • 4 ocean trout fillets, skin on
  • 50 gram baby spinach or rocket leaves
Pawpaw salsa
  • 250 gram pawpaw, seeded, peeled and chopped
  • 1/2 cup fresh or frozen raspberries (thawed)
  • 2 tablespoon white wine vinegar
  • 1 tablespoon torn mint leaves
  • 1 small red chilli, sliced


Crispy ocean trout with pawpaw salsa
  • 1
    Heat oil and butter in a large frying pan. Cook trout, skin side down, 2 minutes. Turn and cook for another 2 minutes, or until cooked to your liking.
  • 2
    Meanwhile, prepare pawpaw salsa by combining all ingredients in a bowl.
  • 3
    Place spinach on serving plates. Serve topped with trout and pawpaw salsa.


Salmon cutlets or fillets can be used in place of ocean trout fillets, if preferred.

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