Saturday, June 11, 2011

Lake Trout With Citrus Glaze and Mango Salsa

Fresh lake trout....that's what my eyes landed on as I perused the grocery store after a meeting this afternoon - needing something for dinner that was quick, yet healthy. I've never had trout before, and have always wanted to, so I picked it up. It was fresh, never frozen, per the package - which makes me wonder which lake it came from.

I googled for a recipe and decided, as usual, to blend a couple and alter per what I had on hand in the refrigerator. I was also inspired by a sample passed out at Costco a few weeks ago, salmon with mango salsa - which was delicious!

Which brings me to our dinner tonight.This meal was quite easy and ready in 30 minutes! The fish doesn't take long so start out by getting your side dish going on the stove top.

Fresh Lake Trout with Citrus Glaze and Mango Salsa
2 fresh lake trout filets
Extra virgin olive oil
1 orange at room temperature
1 lemon at room temperature
2 T. Tamari (we avoid soy sauce because of the estrogenic effects)
1-2 T. agave nectar (sweeten to taste)
Sea salt
White pepper

Preheat oven to 375. To prepare - line cookie sheet with aluminum foil and brush with olive oil. Place filets skin side down and season with sea salt and pepper.

In small bowl squeeze juice from lemon and orange (remove any seeds), add 2 tablespoons Tamari sauce and one or two tablespoons agave nectar. Whisk together lightly. Pour half of glaze over fish and bake for 12 minutes.

Citrus Cranberry Quinoa
1/2 Vidalia Onion
2 large garlic cloves
2 cups organic chicken stock/broth
1 cup quinoa
1/2 c. dried cranberries
Olive oil

Place tablespoon of EVOO in bottom of skillet and use brush to coat bottom. Saute finely chopped onion and minced garlic until translucent. Add 1 cup quinoa with setting at medium heat. Toast quinoa lightly for about 5 minutes. Add 2 cups stock and bring to boil. Cover and cook 15-20 minutes until quinoa is light and fluffy. Reduce heat to low - add cranberries and remaining citrus glaze.

To serve, plate portion of filet on each plate and top with Mango Salsa if desired. Add side dish of quinoa and steamed carrots to the plate. This meal was light and delicious! Our eight year old daughter absolutely loves quinoa served this way.

A bonus - this glaze is wonderful on a bed of greens with grilled chicken, sesame seeds and mandarin oranges as well. Set a bit aside, or make extra, and add a touch of EVOO for a wonderful salad dressing.
It's pretty brisk outside eleven days in to June. The perfect night to start the fire pit and gather round for smores. I wanted to blog the recipes before I forgot what I put together. Dinner was light and healthy, and now I am going to go enjoy a toasted crusty wad of sugar on the end of stick and sandwich it between refined and processed graham cracker and dark chocolate... I guess the only good thing about dessert is the dark chocolate, but most importantly - it is spending time around the fire with family and counting our blessings.

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