RUBY RED TROUT RECIPE RECIPES

Steps:

• Heat a non-stick skillet over medium-high heat. Melt butter with olive oil until frothy. Cook trout filets, skin side down, for 2 minutes, then carefully flip with a thin wide spatula. Cook for another minute or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork. Transfer to serving plates and enjoy.

Steps:

• Cut squash in half lengthwise. Remove and throw away seeds. Cut a small slice off from bottom of each squash half so it will set flat. Place in pan of boiling water, or possibly steamer, or possibly microwave at HIGH for 5 min to partially cook. Place on baking sheet. Cook bacon in large skillet till crisp. Drain and crumble. Add in corn, onion and jalapeno pepper to skillet with bacon. Cook about 2 min till vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just till butter melts; add in to vegetables in skillet. Spoon vegetable mix into squash; sprinkle with cheese. Bake at350 degrees F 20 min. Meanwhile, rinse trout with cool water; pat dry with paper towels. Lightly coat with extra virgin olive oil and season with salt and black pepper. Grill or possibly broil, skin side down, about 7 min, till fish is opaque and flakes easily. Serve grilled trout with avocado sauce. 4 servings. * Hatchery trout usually have ivory flesh when cooked. Some chefs prefer the flavor of red-fleshed trout, that results from trout feeding on crustaceans, such as shrimp and crawfish. Avocado sauce:1 large ripe avocado, peeled and pitted 1 c. chicken broth 1 Tbsp. fresh lemon juice1/4 tsp. salt 1/8 tsp. freshly grnd black pepper 1/2 c. whipping cream Puree avocado in food processor till smooth. Heat with remaining ingredients in saucepan on medium, stirring frequently till warm and slightly thickened.