Pan Fried Rainbow Trout with Pineapple Salsa

July 19, 2018 | By
Pan Fried Rainbow Trout with Pineapple Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the trout:
  • 4 portions rainbow trout or salmon fillets, about 600 grams in total
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • For the Pineapple Salsa:
  • 1 cup fresh pineapple diced
  • ½ cup red pepper diced
  • ¼ cup cilantro chopped
  • ⅛ cup red onion finely chopped
  • 1 tbsp. jalapeño pepper seeded and finely chopped
  • 1 small garlic clove minced
  • 1 small lime juiced
  • 1 tsp. olive oil extra-virgin
  • Salt to taste
Instructions
  1. For the fish:
  2. Heat oil in a non-stick skillet over medium-high heat.
  3. Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
  4. Fry for 2 to 3 minutes, then carefully flip over and fry for another 2 minutes. For thicker fillets fry for 1 minute longer or until fish is cooked.
  5. Transfer the trout to plates and serve with pineapple salsa.
  6. For the salsa:
  7. In a medium bowl, combine all of the salsa ingredients. Season with salt and stir well. Cover the salsa and let sit at room temperature or chill in the refrigerator until serving.
 

Ratatouille Bake

July 12, 2018 | By
Ratatouille Bake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups peeled and diced eggplant
  • 2 cups chopped zucchini
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (8 ounce) package frozen cheese ravioli
  • ¾ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2½-quart baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
 

Sweet Potato, Avocado and Black Bean Tacos

July 5, 2018 | By
Sweet Potato, Avocado and Black Bean Tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1¾ lb. sweet potatoes, scrubbed and cut into ½" chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • ½ c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • ¼ c. crumbled cotija or feta cheese
  • Cilantro, for garnish
Instructions
  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro.