Thursday, August 17, 2017

Rainbow Trout with Green Bean Succotash


City Market finally had trout! It was cause for much celebration.  We decided to take our favorite farm stand's vegetables and combine them with Miss F's favorite ever fish.  She did eat her corn raw, because she prefers it that way, but she inhaled her most favorite fish.  This was the first meal we enjoyed on our new patio set, that I triumphantly put together all by myself.  It was a true feat.  We only have a few days left of patio dining and then it is back to Houston where patio dining won't be an option for months to come.
Rainbow Trout with Green Bean Succotash

2 rainbow trout filets
2 tablespoons flour
½ teaspoon salt
2 ears corn, shucked and kernels cut from cob
¾ cup chopped green beans
½ cup grape tomatoes, cut into halves
1 teaspoon Italian seasoning blend

Coat the trout filets with the flour and sprinkle with the salt. Heat 1 tablespoon of the butter in a skillet over medium-high heat. Add the trout skin side down, sauté for 5 minutes. Flip and sauté for 3 minutes more. Remove the trout to a plate, cover to keep warm. Add the remaining tablespoon of butter to the pan. Add the corn, green beans, tomatoes and Italian seasoning. Sauté for 4 minutes, stirring often. Plate the succotash and top with a fish filet.
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Monday, August 14, 2017

Fish Tacos with Tomatillo Cream Sauce


Miss F and I are loving our summer of seafood.  She is mildly obsessed with the green sauce at Pappasitos and I make a quick version of equal parts tomatillo salsa and sour cream to appease her.  I have been wanting to use it on fish tacos forever, just never got around to it.  I do miss our seafood selections in Houston, the seafood counter is much more limited here in the mountains of Colorado.  I am still a little bitter that trout is so hard to come by.  These tacos are the perfect summer meal and couldn't be any easier. 
Fish Tacos with Tomatillo Cream Sauce

¼ cup sour cream
¼ cup tomatillo salsa
pinch of salt

For the Baja Fish Tacos:
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 pound mild fish, I used cod, but would prefer red snapper
½ teaspoon salt
8 small corn or flour tortillas
1 cup shredded cabbage (I used a cole slaw bag, so it had some carrots as well)
1 avocado, peeled, seeded and diced
1-2 limes, cut into wedges

Whisk together the sour cream, salsa and salt. Set aside.

Add butter and oil to a large non-stick skillet and heat over medium-high heat. Add the garlic to the pan for 30 seconds. Season the fish on both sides with the salt. Sauté the fish 2 to 4 minutes a side until cooked through.

Take a tortilla and add a small amount of the cabbage, squeeze a little lime over it (this helps flavor it a bit), then add the fish pieces and top with the avocado. Top with a drizzle of tomatillo cream and a squeeze of lime juice.
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Tuesday, August 8, 2017

Palisade Peach Pie


I had never heard of Palisade Peaches before, but my BFF raved about them when we were talking about peaches (like you do) and so when I saw a pick up truck with a giant "Palisade Peaches" sign, I knew I had to stop.  I got a huge bag of peaches for $8, one of which was eaten by Miss F straight away, and knew pie was in my future.  I used refrigerate pie crusts because I didn't want to try and deal with making pie crust in a kitchen with out air conditioning.  We are hosting Thanksgiving in Colorado and I will attempt homemade crust then, when there will hopefully be snow on the ground.  C loved the filling, but was meh on the crust.  I guess he much prefers homemade, who doesn't? 
Palisade Peach Pie

3 ½ pounds peaches
1 tablespoon fresh lemon juice
¼ cup sugar
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup flour
2 refrigerated prepared pie crusts

Preheat the oven to 425 degrees. Bring a large pan of water to a boil and make a large bowl of ice water. Score an “X” into the bottom of each of the peaches. Boil each peach for a minute, then put straight into the bowl of ice water. Peel the peaches, then slice into wedges.

In a large bowl, stir together the peaches, lemon juice, sugar, brown sugar, cinnamon and flour. Place the one of the pie crusts into a pie pan. Add the peach mixture to the pan, mounding high in the center. Top with the second pie crust and crimp the edges to seal. Make three cuts in the center of the crust to vent the pie.

Place the pie on a cookie sheet and bake for 20 minutes. Reduce the oven temperature to 375 degrees and cover the edges of the pie with foil, bake for 30 to 40 minutes more. Transfer the pie to a wire rack and cool. Serve with vanilla ice cream.
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