Pan seared trout with raspberry salsa

Rainbow trout that is. Meaty texture and mild flavour. Brilliantly orange in colour. Pan seared for 10 minutes, turning once. Heat some olive oil and a bit of butter, chopped garlic clove, rosemary and season with salt and pepper. Absolutely tasty. Crispy skin and moist meat.

The salsa? Mix a handful of raspberries into a bowl, with chopped coriander, chopped chillies,chopped onions, salt, sugar an lemon juice. Furiously crimson in colour and adds a fiery hot and tangy kick to the fish. A tad too hot though, i think it would be better of using capsicums.