Lately, I haven’t been eating too much fish and I don’t know why because it is so good and easy to make. Tonight, I made a delicious and simple Rainbow Trout in the oven which I paired with Basmati Rice and Kale Avgolemono. The inspiration for tonight’s meal came from checking out the local supermarket flyer. The Superstore was advertising Steelhead Trout for $7.49/lb which is a bargain. Although, I didn’t end up buying the Steelhead Trout because the didn’t have any I walked away with two beautiful fillets of Rainbow Trout. After some debate with my Mom on what to pair my fish with I decided to make Kale the Trout’s sidekick. And so, the idea was sprouted and then several hours later dinner was served with much anticipation as both my husband and I were famished after a growling day of work.
2 fillets Rainbow Trout
1 tbsp mayonnaise
1 tsp apple cider vinegar
juice of 1/2 lemon
1 tsp mustard seed
1 tsp sage
1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. In a small mixing bowl combine the mayonnaise, vinegar, lemon juice, mustard seed, sage, salt and pepper.
3. Place the Rainbow Trout Fillets on the baking sheet and brush with the dressing once. Make sure to coat the fish well.
4. Bake for 15 minutes at 425F. After 15 minutes take the baking sheet out of the oven and brush on the remaining dressing. This will help to keep the fish moist as it continues baking.
5. Reduce heat to 400F and continue baking for another 15 minutes.
1 bunch of kale. chopped
1 bunch of green onions, chopped
2 garlic cloves, minced
2 tbsp canola oil
1/2 cup water
juice of 1 lemon
1. After washing the kale remove the stems and chop as thinly as you can. Set aside.
2. Saute the green onion in a deep pan or dutch oven until they begin to sweat. Gently add the kale followed by the garlic and the water. Season with salt and pepper. Stir together and cover with a lid. Simmer for 8 minutes.
3. Meanwhile start on the avgolemono (egg drop). Beat 1 egg with the juice of half the lemon until combined well. Set aside.
4. After 8 minutes remove the lid, stir the kale with the green onion and garlic. Remove from the heat, push the kale to one side and ladle out the juice from the pan and place it in small mixing bowl. Allow to cool down for 10 minutes.
5. Once the kale juice has cooled down add it to the egg drop and then stir into the kale. Return the pan to the element that is just warm to help thicken the avgolemono. It should be a bit thick but not curdled.