Archive for Terri Hutt

Mango Trout on Spinach

Ingredients:
2 lbs Ted’s Flash-frozen Trout Fillets
1/2 lb bacon sliced into 1/4 inch dice
10 oz baby spinach
2 ripe mangoes, peeled, pitted and cut into 1/4 inch dice (OR go LOCAL and replace mangoes with peaches or nectarines)
1 cup salted cashews

Vinaigrette:
3 tbsp white balsamic or cider vinegar
7 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper to taste

Preparation:
Slice trout into 5 to 6 oz. serving portions.

Whisk vinegar, olive oil, Dijon mustard, salt and pepper in small bowl until emulsified. Rub 2 tbsp. of this vinaigrette all over the trout. Mix 2 tbsp. of vinaigrette with diced mango.

Cook sliced bacon in frying pan until crisp and add to remaining vinaigrette.  

Toast cashews in a dry pan until slightly browned. Be careful not to burn. Roughly chop when toasted.  

On high heat, barbecue trout flesh side down for 4 minutes, flip and cook 4 more minutes or until trout is flaky. Remove to cutting board, fish will easily push off skin with spatula.

While trout is cooking, dress salad with remaining bacon vinaigrette. Place salad on plate, top with portion of trout, then mango, then sprinkle with chopped cashews. Enjoy!

Serves 4.

Trout Tacos (Tacos de le Trucha)

Ingredients:
2 lb Ted’s Frozen Trout Fillets
Juice of 1 lime
2 tbsp mild chili powder
Salt and pepper to taste
1/4 cup olive oil
12 corn tortillas
3 cups shredded cabbage
2 cups Pico de Gallo salsa (recipe below)
2 avocados chopped to 1/2 inch dice
Fresh cilantro sprigs

Pico de Gallo Salsa
6 Roma tomatoes, seeds removed, finely diced
1/4 red onion finely diced
1 clove garlic minced
2 tbsp finely chopped cilantro
Juice and zest of 1 lime
1 tsp honey
Chipotle, Tabasco or other hot sauce to taste
Salt to taste

Preparation:
Combine all ingredients for the Pico de Gallo salsa and let blend for 15 minutes.

Whisk the lime juice, olive oil, chili powder, salt and pepper together and rub all over the fish and marinate for 10 minutes.

On high heat, barbeque the marinated trout, flesh side down, for 4 minutes, flip over and cook 4 minutes on skin side, or until flesh is flaky. Remove to serving platter. Trout will easily push off skin at this point.

Grill the tortillas about 60 seconds on each side.

Place small pile of shredded cabbage on tortilla, top with chunks of trout, scoops of Pico de Gallo salsa, diced avocado, and sprigs of cilantro — fold and get messy!

Serves 4.

Trout with Cider Cream

Ingredients:
3 tbsp butter
1 clove garlic minced
1/2 red onion finely diced
2 leaks, white part only, thinly sliced
2 celery stalks finely diced
2 cups of thinly sliced mushrooms
3 cups dry cider
2 bay leaves
2 lbs of Ted’s Flash-frozen Trout Fillets, skinned and cut into 1” or so pieces
1 lb uncooked large prawns, shelled
1 cup whipping cream
1/4 cup finely chopped parsley

Preparation:
Over medium heat saute garlic, red onion, leaks and celery in butter for about 10 minutes. Add sliced mushrooms and cook 5 minutes more. Add cider and bay leaves and bring to a simmer. At this point add salt and pepper to taste. Add trout and prawns and cook until prawns are pink and trout is flaky, about 5 minutes. Gently stir in whipping cream and simmer 3 minutes more. Very gently, so as not to break up fish, stir in parsley. Serve piping hot with crusty fresh bread with lots of butter. Yum.

Serves 6.