35 minutes ago
Thursday, August 7, 2008
I made this with my daddy years ago. Jason, my hubby, doesn't really like fish so much, unless its fried and I love it. So, when he went out of town last weekend I treated myself to this. It was as good as I remembered from years ago.
4 rainbow trout, butterflied and deboned
2 medium green peppers, chopped
1 cup of fresh mushrooms, sliced
1/4 cup of butter
20 cherry tomatoes, cut in half
2 cups herb seasoned croutons
1/4 cup of lemon juice
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
salt for trout
Heat oven to 350. Cook and stir(in butter) green pepper and mushrooms about 5 minutes. Remove from heat. Stir in cherry tomatoes, croutons, lemon juice, salt, pepper and thyme. Lightly salt the cavity of each trout, fill with 1/2 cup of stuffing. Place remaining stuffing in a greased baking dish. Arrange stuffed trout on top. Wrap tails in buttered aluminum foil. Bake until trout flakes easily with a fork, about 30-35 minutes. Remove foil from tails. Garnish with lemon slices.
I am just loving the farmers market this summer. I can go every Saturday and get my fruits and veggies for the week for about $15.00. Plus, I know where its all coming from, it tastes way better and I'm supporting the local farmers.
Here is a recipe I made using some yellow squash from the market. It was so good. We've already fixed it twice in two weeks.
4 slices of bacon
2 medium yellow squash, thinly sliced
1/2 medium red onion, thinly sliced
2 tsp minced garlic
2 serrano chiles, chopped (optional)
1 dash of soy sauce
salt and pepper to taste
1. Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, garlic and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.