Friday, June 18, 2010
Pan Seared Trout w/ Roasted Brussels Sprouts & Potatoes
All I can say is TGIF! Thought for the weekend: Growing up, my parents always told me to clean my plate. And if I didn't, they'd always say "don't waste your food, there are starving kids in China, ya know" etc. And I'd always just naively shrug my shoulders and mutter under my breath, "well mail it to 'em then"... but now that I'm older, if you really think about it... How much food is actually wasted in your home? I was reading an article the other day that stated an estimated $600 per person is wasted in leftover food per year. $600!! That's 2 car payments! And that doesn't account for the food wasted in restaurants, which you can imagine is a hell of a lot more than that.
I'm not saying I'm the queen of using things up, yeah, lots of things go to waste. But I try to eat my leftover (or save them for co-workers that gladly eat them), and I try to use things up like meat bones (by giving them to my dogs or putting them in stock). If I could start a compost pile in my backyard without stinking up the neighborhood, I'd do that to, but research on my part needs to be done. What do you do to prevent food wastefulness? Do you think you fall into the average waste category of $600 annually? Do you think you're above or below?
Anyway, I've been trying to cook as much seafood as I can lately. I know the prices of things are going to skyrocket unless they can get this oil spill under wraps (which I'm highly doubting, and I just don't understand why because of all the technology we have at our fingertips). Trout is pretty cheap and it's a tasty whitefish, and pairs equally as nice with some roasted vegetables...
2 trout fillets
salt and pepper, to taste
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
juice from 1 lemon
1-2 tablespoon olive oil, divided
1 teaspoon dried parsley
4 Yukon Gold potatoes, diced
1/4 lb. Brussels Sprouts, quartered
Preheat oven to 400 F.
In a medium bowl, combine potatoes and brussels sprouts. Mix in 1 tablespoon olive oil, salt, and pepper to taste. Mix well and place in a single layer on baking sheet. Bake in oven for about 25-30 minutes or until potatoes are soft and starting to brown.
When vegetables are about 5-10 minutes from being finished, heat a large skillet under medium high heat and add remaining olive oil.
Combine salt, pepper, garlic, thyme, basil, paprika, parsley, and lemon juice. Pour mixture on top of each trout fillet and gently rub in, if desired.
Place trout, skin side down, in skillet and cook for about 4 minutes, or until skin is nice and golden brown. Carefully flip over and cook an additional 2 more minutes, or until fish is white throughout.
Serve on top of roasted vegetables and dig in!
This was a light and flavorful meal. The trout had tons of flavor with the added spices and the simply roasted vegetables were crisp and fresh. Enjoy!