Today there was sun shining down on my face and I was grateful for it! At the Natural Food Store I saw three de-boned trout. The fish man said they were about a 1/2 lb. each. They were a bit less than that and one trout was the perfect size for one person. I love my fish man and you should too: be sure to ask him his favorite way to cook whatever you are buying–you will get great tips. He suggested that I stuff them with panko breadcrumbs and apples! But I ended up stuffing them with my homemade corn and mango salsa; I seasoned the skin with cumin powder and salt, and a bit of garlic powder; cooked them at 375 for 20 minutes or so. I had forgotten how great trout is. I love the taste of mango and peaches with fish, even frozen fruit can make it taste great. It stretches the flavors into each other, very complementary.
I picked up round and luscious rutabagas, each the size of a tennis ball, or smaller, and they were unwaxed-that is a flavor gift and I didn't have to peel them. I took a carrot and a rutabaga and sliced it finer than usual since I was in a hurry and wanted it to cook faster; added some Italian herbs and diced onion; sauteed them in olive oil and the same cast iron pan from the last recipe. It really pays off to get the freshest looking root vegetable.
I didn't have time to cook rice so I grilled some asparagus with olive oil and threw minced fresh garlic and salt on at the last minute. I didn't use a grill pan, just a cast iron pan but I honestly think I prefer it done in a stainless steel pan.
My faithful kitchen man cleaned up everything! Ricardo really love the trout and it was the kind of meal that makes you sated. Root vegetable and fish can do that.
Sarah called tonight and told me that she had a dinner party for friends at Northwestern and one of her friends said, "I didn't know you could cook!" What a nice compliment.
I strive to pleasantly surprise folks with something I do well.
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