![]() Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thickened. Avocado sauce: 1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup whipping cream Puree avocado in food processor until smooth. Some chefs prefer the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish. ![]() * Hatchery trout usually have ivory flesh when cooked. Grill or broil, skin side down, about 7 minutes, until fish is opaque and flakes easily. oil or lard to grease the pan 2 1/2 cup cooked spaghetti squash 1/2 cup sour cream 1 egg lightly beaten 1 tablespoon minced garlic 1 teaspoon kosher salt. Lightly coat with olive oil and season with salt and black pepper. Meanwhile, rinse trout with cold water pat dry with paper towels. Spoon vegetable mixture into squash sprinkle with cheese. Heat cream and butter on low just until butter melts add to vegetables in skillet. Stir in potatoes, cilantro, salt and black pepper. 2 tablespoons olive oil 1 cup squash of choice (butternut, acorn, pumpkin, etc.), diced 1 green. Cook about 2 minutes until vegetables are tender. Add corn, onion and jalapeno pepper to skillet with bacon. Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. Cut a small slice off from bottom of each squash half so it will set flat. Source: El Mirador - San Antonio Downloaded from, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer on Recipe by:, Recipes of America Posted to MC-Recipe Digest V1 #558 by (Shermeyer-Gail) on NOTESĬopy Grilled Ruby Red Trout with Stuffed SquashĬut squash in half lengthwise. Grill or broil, skin side down, about 7 minutes, until fish is opaque and flakes easily. Stir in potatoes, cilantro, salt and black pepper. Add onions, garlic, mushrooms and cherry tomatoes. While the squash is baking, heat 1 teaspoon of oil to medium-high heat in a large skillet. Place squash hollow side down, onto a greased baking sheet. Cut a small slice off from bottom of each squash half so it will set flat. Cut squash in half lengthwise, remove and discard seeds.
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