Pan-Seared Trout With POM Arils and Dressing

Pan-seared trout:

• ‍‍1 cup POM Wonderful Pomegranate Arils
• ‍6 trout fillets, about 3 oz. each
• 4–6 tablespoons olive oil, salt and pepper
• ½ cup cilantro, chopped
• 2 scallions, thinly sliced

Dressing:

• ⅓ cup POM Wonderful 100% Pomegranate Juice
• ‍1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil

1. Combine POM Wonderful 100% Pomegranate Juice, lime juice, cilantro, garlic, and salt. Slowly whisk in the olive oil. Set dressing aside.
2. Pat trout fillets dry with paper towels. Lightly season with salt and pepper.
3. Heat two tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add three trout fillets skin side down, cook for 3–4 minutes. Flip fillets over and cook another 1–2 minutes. Remove from pan. Add two more tablespoons olive oil to the pan and cook remaining trout fillets as above.
4. Arrange fillets on a platter and scatter herbs and POM Wonderful Pomegranate Arils over the top. Serve with the dressing.