Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa

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I only made the salsa, not the whole meal. Changed a few things, though. First, I halved the recipe. I substituted a large fresh tomato for the canned, added a minced jalapeno, and used the juice of a lime and just a splash of balsamic vinegar. With these changes, 5 stars.

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This is so easy to make and so good! Very little chopping too, just the onions and garlic. It is a healthy dish and takes less than 30 min to get on the serving plate. I will be making this often! mmmmmm...

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I made both the trout and the salsa. I am giving this 4 stars because I did not care too much for the trout. The salsa, however, is incredibly delicious and very easy to make. I altered it by using only 1/3 cup of balsamic vinegar. I can't get enough of it!

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I used orange roughy and it was very tasty...
I also made the salsa and used only 1/2 cup of balsamic vinegar vs 1 cup... it was great...very flavorful...........