I had a smoked trout salad a couple weeks ago which reminded me that I really like trout. I rarely eat meat, but when I do it is something I crave and works well with my body which would be trout, turkey or duck. In the company of others, I may deviate from those.
No, the trout was not grown in a garden, but the rest of the ingredients were! So after buying a large bag of veggies at the farmer’s market, I stopped by Whole Foods crossing my finger there was fresh trout in the case. YESSSS!
Even though the temperatures here have been hot and humid, I turned on my stove and baked my trout while I minced veggies. The veggies and herbs filled 2/3 of the bowl and I was still mincing so I had to nix some of the veggies to keep room for the fish!
1 medium raw orange bell pepper
1 small raw red onion (size of maybe 2 golf balls)
1 small thumb of fresh ginger
1 Tbsp or so of fresh Italian parsley
15-20 steamed green beans
5 leaves of raw swiss chard, stems removed
Tossed in leaves from several sprigs of fresh thyme
Added a few dashes of Himalayan sea salt, a splash of coconut oil, juice of half a lemon
The trout was on 375 til done, maybe 15-20 minutes. I let it cool while I continued to mince, julienne, toss and squeeze; then I added it in large pieces removing any missed bones.
I like the sweetness of the bell pepper, green bean and trout against the pungency of the ginger and thyme with the slight bitterness of the chard and parsley. Nice harmony of flavors!
Dinner for the hot, humid week is served!