Monday, April 21, 2008

Tropical Trout w/ Rosemary Potatoes and Mozzarella Salad

Rosemary Potatoes

Preheat Oven to 450 degrees
Clean and wrap whole potatoes in heavy duty aluminum foil, bake until done, use a heat resistance glove to test potatoes. Squeeze the foil; if it's soft, they are done. Remove from oven and set aside to cool a bit. Start your chopping for the Tropical Trout dish. After your great chopping, cut the baked potato into 2 each squares, heat small pan add a slice butter, then add sliced potatoes, sprinkle on rosemary, and black pepper, let that brown on all sides, turn down to a flicker. Now it's time to go back to the Tropical Trout dish prep.

Tropical Trout

1 lb Trout fillet, skinned
Cilantro 1/2 cup
Olive Oil 1/4 cup
Bell Pepper 1/2 cup
Red Onion 1/4 cup
Orange Juice 1 cup
Black Pepper

Finely chop bell peppers, cilantro and garlic, set aside (prepared during potato prep)
Heat pan, once it's hot add olive oil and slice of butter
Then add peppers, onions, and garlic. This will cook fast; let it cook about 3/4 of the way. Then add Trout, let cook for about 2 minutes, add O.J. then flip it after 1 minute, then add cilantro, move off of heat and it will cook through, you do not want to over cook the fish. Be sure to check it before serving. I like it a tiny bit rare in the middle.

Plate the fish and pour the sauce on top and garnish with scallions.


You can use pre-washed greens, add in cherry tomatoes, marinated olive oil mozzarella balls and a sprinkle of cilantro.

This makes for a very healthy summer dish.


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