Well, the weather is supposed to get crazy overnight. Everybody is all in a ruckus because it's supposed to be freezing rain and snow and all that jazz. My meteorologist friend said that it's supposed to be at it's worst between 4 and 10 am. Guess who has to work at 7 am tomorrow? This girl.
Mr. Invincible (I call Andy that because he thinks that just because he drives a Jeep, he can run over/through anything) is going to have to take me to work if it gets too bad. I have bad weather driving anxiety (yes, I made that condition up, but I'm sure some of you can relate!). So here's hoping that it won't be too bad! But if it is, I'm sure I'll complain about it tomorrow!
Anyway, I love fast and easy fish dishes, and this is just that! And I'm pretty sure it's hella healthy too, so you can't beat that, right?
Oh, and I'd just like to give a shout out to the blog Elly Says Opa! because I actually won my first blog giveaway! Out of 274 comments, mine was picked! And guess what I won! The Perfect Scoop by David Lebovitz, an ice cream scooper (which I've needed for like... forever!), and a $25 gift card to the Spice House! Pretty awesome, eh? So definitely check out Elly Says Opa because there's tons of awesome recipes over there!
So let's get to that trout!
Ingredients:
Adapted from a Food & Wine Recipe
1/2 cup roasted almonds, chopped
1/2 cup golden raisins, chopped
1/8 cup capers, drained
6 tablespoons olive oil
juice from 1 lemon
8 oz. package of dried black trumpet mushrooms
6 scallions, chopped
salt and pepper, to taste
2 8 oz. rainbow trout fillets
Place black trumpet mushrooms in a small bowl and add enough water to cover. Let sit until rehydrated, about 20-25 minutes.
In another small bowl, mix together the almonds, raisins, capers, 4 tablespoons of olive oil, and lemon juice. Set aside.
In a large skillet, heat 1 tablespoon of olive oil under medium high heat. Add the mushrooms and cook until tender and starting to crisp, about 4-5 minutes. Add the scallions and cook until browned, about 2-3 more minutes. Take off heat and set aside.
In another skillet, heat remaining tablespoon of olive oil under medium high heat. Sprinkle trout with salt and pepper on both sides. Add trout to skillet, skin-side down and cook for about 4-5 minutes. Gently flip over and cook an additional 1-2 minutes longer.
Transfer trout to plates and top with almond/caper dressing. Serve with some black trumpet mushrooms and a side salad and you've got yourself one healthy jam-packed meal!
I absolutely loved this meal. The original recipe called for flounder, but Whole Foods didn't have any this past weekend, so we opted for the Rainbow Trout... it never disappoints! This was a light, but oh so filling meal and definitely hit the spot! And hey, it was done in a matter of minutes (if you don't count the whole rehydrating the mushrooms part, of course!). Enjoy guys!
