January 6, 2013

Stir-Fry Trout and Veggies

Monte just sent me the recipe he made (actually 'we') for supper. We have lots of fish in the freezer, caught by us, friends, and relatives (I'll occasionally buy something special from I Love Blue Sea). My favorite fish is Monte's pan fried recipe, but with so much fish, he thought he'd try stir-fry. So I looked for what veggies existed in the produce bins and pantry and got the veggies ready. Monte of coarse said "yeah" or "nay" as to the suggested choices.

Stie-Fry Fish and Veggies in cast-iron wok













January 2013 Stir Fried Trout

One 18-inch trout-
Fillet and remove bones and skin,
Cut into 3/4 inch wide strips along grain of meat.

Prepare vegetables for stir fry:
Slice:
1 onion
1 red pepper
About he same amount of :
Mushrooms
Yellow cauliflower
Kale.

In a cast iron stir fry pan add:
Olive oil and heat
Add fish and touch of salt
Season to taste with:
Ground pepper
Lemon peel
Garlic powder
Onion powder
Lightly fry fish turning carefully and often
Remove and set aside.

Add more olive oil and stir fry vegetables in stages
1st cauliflower
2nd onion, pepper and mushrooms
3rd kale
Season with Kirkland organic no-salt seasoning

Add trout back in and turn several times mixing well.

Serve and top with sprinkles of:

Grated Kerry Gold cheddar cheese
Feta cheese crumbles and
Fresh-squeezed lemon

Serve with glass of homemade ginger ale mixed with kombacha.
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