Friday, June 25, 2010
Swiss Chard Stuffed Trout w/ Sauteed Squash & Corn
I've got some great news guys! I always check out food blogs in the morning and 9 times out of 10 always hear someone talking about their CSA this or CSA that. I've never thought to actually check into it and see if Louisville offered CSA services, but it turns out they do! And the CSA season has already started (obviously), but they're still accepting application for new members, so we sent ours in yesterday! I'm really excited because, #1, it'll definitely cut down on our weekly grocery bill, #2, it'll give us the opportunity to use absolutely fresh and in-season ingredients (especially just looking forward to trying new things with some of the produce). Might even do a little blip-it section on what we end up getting every week too. I feel like it's Christmas and I've just received the best present ever. (I know, I'm a little late on the CSA excitement, but hey... better late than never!)
And this is way off the subject, but this Lobster Roll looks mouth-watering and makes me want to go pick up some lobsters to make this right now.
Anyway, keeping on the seafood track, this trout was pretty delicious and easy. And it also happened to be the day that we went all over Louisville to find a WHOLE trout... still couldn't find a whole one, with the head and all, but close enough. (Whole Foods usually is the go-to place for whole fish, but their truck just happened to have broke down in Boston that day and they didn't get a seafood shipment... BUMMER!)
Adapted from Food & Wine's June 2010 issue - 'Escarole-Stuffed Seared Trout'
1 cup chopped swiss chard
1 shallot, thinly sliced
juice from 1 lemon
salt and pepper, to taste
2 headless whole trout, cleaned
2 tablespoon unsalted butter
3-4 yellow squash, sliced
1 cup corn
In a medium bowl, toss the chard with the shallots, lemon juice, and 1 tablespoon of the olive oil. Stuff the trout cavities and close with skewers. (My skewers were a bit too large, so you could probably use some thick toothpicks to do this also). Season the outside of the fish with salt and pepper and sprinkle with cornmeal.
In a large skillet, heat 1/8 inch of olive oil under medium high heat. Add the trout and cook until skin is crisp and fish is cooked, about 8 to 10 minutes, depending on the size of your trout. Transfer trout to a plate and wipe your skillet clean.
Melt the butter in the skillet and add the trout back in. Turn to coat well. Remove from the heat and allow trout to sit in butter for about 5 minutes or so. This adds so much flavor to the fish, it's definitely not a step to skip.
While you're waiting for the trout, you can make your squash and corn. In a medium skillet, add 1 tablespoon of olive oil and heat under medium high heat. Add squash and corn and saute until squash starts to soften, about 5 minutes.
Serve trout with the squash & corn mixture and with lemon wedges!
We served this at a dinner party for 4 we had a couple weeks ago, and everybody seemed to enjoy it! Our friend Mike practically just left the bones on his plate, so we knew he loved it. And my friend Kendra, who's a little weary on eating whole fish or things with bones still in it, went out of her comfort zone and said she enjoyed it as well! Enjoy!