Pan-Seared Trout with POM Arils and Dressing

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 to 4 minutes. Flip fillets over and cook another 1 to 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 Pomegranate Arils over the top. Serve with the dressing.