Showing posts with label Malbec. Show all posts
Showing posts with label Malbec. Show all posts

Sunday, March 6, 2011

Savory Stuffed Baked Trout

Another Sunday, the first Sunday of March, and I should have been making something for Cookbook Sundays with Brenda, @Brenda's Canadian Kitchen, or make the yummy Brown Butter Brownies from Bon Appetit magazine, which I also have, and mentioned to Lizzy, @That skinny chick can bake!!!, who actually made these brownies, adapted it from Bon Appetit...but no! I have to be different...and "talk is cheap." The truth of the matter, I don't follow too many recipes, unless there is something special I want to make, then, I have to make a list of the ingredients that I don't have, and run to the store to get it, and by that time, I lose interest and just make do with what I have on hand. On the other hand, what better opportunity, when a dear friend invites me over to dinner, and lets me "run the show"...LOL. She knows that she can trust me with what I'm going to prepare, and in most cases it's seafood. She bought these beautiful trouts, from BJ's which is yet, another food club, just like Costco's, but I still prefer Costco's and know exactly what products they carry, even the seafood. The first thing that came to my mind, is that these little "guys" need to be stuffed, so my friend just brought out all the ingredients to choose from that she had in her fridge, and pantry, and dinner was done in 30 minutes...yeayyy!
Normally, I don't see trout at Costco's but then again, I have not looked for it because most of the time I buy shrimp, or salmon, so I don't look for any other type of fish, unless I stop at our local fish market where it's more expensive, but so well worth it. So without any further conversation, I will share my easy recipe with you.

Savory Stuffed Baked Trout
my own recipe

2 pieces about 1 lb. each of whole trout,
(cleaned, and gutted)
2 cups of herb croutons
3 cloves of garlic chopped
fresh herbs of your choice,
(I used fresh rosemary, and parsley)
sea salt, and freshly ground black pepper
liberal amount of extra virgin olive oil
juice of 1 lemon
1/2 cup vegetable broth
a good handful of fresh baby spinach

Liberally drizzle olive oil over, and inside the fish, sprinkle with the fresh lemon juice, salt and pepper, and let it marinade for just a few minutes, while you are sauteing the garlic, the croutons, in a large skillet. Add the broth, the herbs, and the spinach, and cook for about another 5 minutes. Pack the cavities of the 2 trouts and gently pat it in making sure that you don't get the croutons all mushed up. In a preheat 400 degree oven, place the trouts on a aluminum lined baking sheet, and bake for no longer than 25 minutes. Serve with a side of couscous, rice, potatoes, or any side dish of your choice, with a few pieces of fresh spinach. Drizzle extra olive oil on the top, and serve.
Caution: Do not flip the fish on the other side, or stuffing will fall out. Serves 2. The skin will come right off, when you peel it, and so will the meat off the bone, in one try. Oh, so flaky, and delicious! Really enjoyable!