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I love all kinds of seafood and particularly love trying mainly varieties of fish. As of late, I’ve been on a huge trout kick. Trout is a very clean fish with low levels of mercury and other contaminants. It’s mild flavor, high protein content, good fats and other essential nutrients and vitamins such as potassium, omega 3 vitamin D and B12.
It’s been great with simply salt, pepper and garlic powder browned in a little oil or butter. I decided to jazz things up with some pickled onions to elevated the flavors of the seared trout. You can always pickle the onions ahead of time for a milder onion flavor.
Of course, a bed of spicy sautéed mustard greens is a great place for this tasty fish to land. If you are not a fan of greens, most sides will do. Since I wasn’t craving carbs, I opted for some greens. Check out the recipe below and as always, let me know your thoughts.
1-2 fillets of sustainably raised trout
1/2 tbsp avocado oil
1 tsp garlic powder
1/2 tsp sea salt
1 tsp coarse black pepper
2 tbsp apple cider vinegar
1/2 tbsp honey
1/2 tsp salt
1 tsp onion powder
1/2 tsp coarse black pepper
1/2 cup thinly sliced onion
Add vinegar and honey to a small container and mix well with a fork until honey dissolves, then add seasonings.
Thinly slice onion and add to the picking mixture.
Add oil to a pan over medium heat.
If using trout with skin, use half of the seasoning on the skinned side of trout, then add, skin side down, to the pan.
Season the other side and let cook for 2-3 minutes before flipping and cooking the other side.
With this snap of cold weather, I wanted a hearty and comforting dish and decided on rosemary turkey hash. I put a twist on one of my favorite potato hash dishes for a quick and easy meal to ward off the cold, while still giving balance.
As a southern gal, I love all types of greens and in this hash I used collards but you can certainly change it up with kale or even spin if if preferred. Check out the recipe below.
2 cups of diced sweet potato (~2 medium)
1 cup sweet yellow onion
3 gloves minced garlic
2 cups thinly sliced collard greens
1 lb ground turkey
1 tbsp apple cider vinegar
1/2 tbsp dried rosemary
1 tbsp onion powder
1 tbsp garlic powder
Salt and coarse black pepper to taste
1 cup of water
1 tsp oil
Rinse greens and remove stems. Cut large leaves in half longwise. Stack, then slice thinly.
Add to a medium pot or pan with half the water and the apple cider vinegar. Top it with a lid and bring to a boil.
While that boils, rinse and slice potatoes in half. Cut into strips and then cubes.
Add potatoes and the rest of the water. Season with half of the seasoning and let simmer for 10 minutes.
While that cooks, diced onion and mince the garlic.
Remove greens and potatoes into a bowl.
Add onion, garlic, oil and ground turkey to the pan to brown. Use the remainder of the seasoning and stir well.
Once cooked, add the potatoes and greens back in and stir well.