• stumbleupon
  • flickr
  • Twitter

Because nothing is better than great food... except enjoying it with someone special!

OUR RECENT RECIPES:

Parmesan Crusted Trout & Zucchini Squash Medley

0

Labels: ,

Trout is our favorite fish to eat -- it's meaty enough to not fall apart on the spatula, but generally light in texture. Amanda has loved it ever since she won the girl's 10-13 age group of her local fishing contest by catching three beautiful rainbow trout . The fact that she won because she was the only member of that age group is irrelevant -- trout is tasty!!

This meal can be prepared with either rainbow trout or steelhead. Just remember that the steelhead is thicker and may require a longer cooking time.

This side is one of Andrew's childhood favorites. It's a great accompaniment to any dish.


For the fish:
-3/4 lb. - 1 lb. trout fillet
-1/4 cup breadcrumbs
-1/8 cup parmesan cheese, grated
- 3 artichoke hearts, chopped slightly
- 2 tsp. capers
- 4 basil leaves, sliced into strips
-enough olive oil to cover the pan

Preheat oven to 375ºF. Heat olive oil over medium-high heat in a frying pan that's large enough to fit entire fillet.

Mix the breadcrumbs and grated parmesan. Spread out on a plate. Press the fish, face down, onto to mixture. When oil is hot enough, place breaded side down in frying pan. Fry for about 3 minutes or until the mixture is hardened on outside of fish.

On a baking sheet, place fish. Add artichokes, capers and basil on top of fish. Bake for around 10 minutes, or until fish easily pulls from skin.



For the side:
-1/2 zucchini, sliced and cut into quarters
-1/2 yellow squash, sliced and cut into quarters
-1/2 onion, diced
-1/4 cup frozen corn
-1 tbsp. olive oil
-1/2 tbsp. butter
-1/2 tsp. pepper
-1/2 tsp. salt

Heat olive oil over medium heat. Add onion first and cook until clear. Lower heat to medium. Add remaining ingredients and stir for up to 10 minutes.

Comments (0)

Post a Comment