Baked Lemon & Rosemary Rainbow Trout

Last night, we wanted to have fish and the plan was to grill it. The plan was to pick a couple fillets up at the grocery store, let the coals heat up while we each did a quick workout, and then grill those babies. Oh, and given how hot and humid it was, we wanted a side dish that would keep things cool–like a fresh salad (check it out Brent’s creation: Fresh Rainbow Pepper Salad).

Well, we forgot to buy coals (just a couple nights ago, we forgot to put the grill and coals back into the shed after dinner… and then it rained…). We were too tired to go back to the store–Isn’t it disappointing how the weeks shortened by holidays can sometimes feel like the longest ones?–so we decided to bake our trout. Oh, yes, we bought rainbow trout. I forgot to mention that detail, but you already knew that from reading the title of this post. 🙂

So, anyways, we looked for some basic recipes, took the ideas and came up with this little number. It was quite yummy. We hope you like it as much as we did!

Baked Lemon & Rosemary Rainbow Trout


Ingredients

  • 2 Rainbow Trout (approx. 1.5 lbs each), cleaned
  • Half of a lemon, sliced in rounds as thinly as possible
  • 2 sprigs of fresh rosemary
  • Salt and pepper to taste
  • 2 tablespoons of extra virgin olive oil (just enough to brush both sides of each fish)

Method

  1. Rinse the fish and pat dry.
  2. Preheat the oven to 475 degrees F.
  3. Line a large baking pan with tin foil and then place a baking rack inside (so that it rests on top of the foil). The foil isn’t required, but it will make clean up a LOT easier. 🙂
  4. Open up each fish so the flesh is exposed.
  5. Sprinkle the flesh of both fish with salt and pepper.
  6. Lay out the slices of lemon on one side of the each fish’s flesh.
  7. Lay one spring of rosemary inside each fish and then close both by folding one flap of flesh and skin down over the other.
  8. Brush the outside of both fish with olive oil until well coated (this will help prevent the skin from sticking to the baking rack).
  9. Lay the fish side by side on the baking rack in the pan.
  10. Bake for approximately 25 minutes, or until the flesh of the fish is milky, white and somewhat flakey. (FYI: We learned last night that Trout doesn’t flake quite as much as Salmon, so we don’t think flakiness is the best guide for knowing when the fish is done.)
  11. Plate each trout over a generous helping of Fresh Rainbow Pepper Salad (or by itself with the salad on the side or even over any kind of greens/salad you like), and enjoy.

The fish was perfect. A little milky and soft in texture, with a fresh tang of lemon and the slightest hint of savory rosemary.

Oh, and we were so eager to eat, we completely forgot to take “before” and “during” pictures. So, all I have is this [hopefully] appetizing “after” picture.

Yes, by “after” I meant, “after eating,” haha. Sorry!

P.S. You may have already realized, “Ha! Their dinner was full of rainbows.” And you have even wondered, “Did they intent to do that?” Answer: No. But, indeed, I realized soon after we started eating and I began formulating these posts in my head that yes, there’s an odd appropriateness or simple weirdness, depending on your perspective. Take it as you will. We had a rough (albeit short) week, and maybe fate or karma or whatever decided we simply needed a few rainbows to cheer us up last night. 🙂

The best part about working from home… Part 1

I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).

Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂

Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper

Ingredients

  • 4-5 asparagus stalks
  • 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
  • 1 egg
  • 1- 2 thin slices of smoked salmon
  • a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
  • a small splash of coconut vinegar for poaching the eggs (optional)
  • a sprinkle of salt*, pepper and chopped fresh dill to taste

Method

  1. Peheat the oven to 400 degrees F.
  2. If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
  3. About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
  4. Meanwhile, bring a small pot of water to a light, rolling boil.
  5. Add a small splash of coconut vinegar if you like.
  6. Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
  7. Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
  8. Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
  9. Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!

*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!

This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!

Safety tips (for proteins)

Be safe, but waste not! If you have protein that’s been sitting in your refrigerator a few too many days, use these quick tips* to make sure it’s safe to eat.  
  • To remove bad smells: Wash in a salt-water bath (or rub with salt and rinse) just before use.
  • To remove small amounts of slime or film: Wash in a salt-water bath (or rub with salt and rinse) just before use.

*Consider throwing out the item if a salt-water bath does not eliminate the smell or remove the slime.

  • Greenish tinted fat: Trim off beef or pork; as long as it’s just a few areas on the fat, the meat will be fine.
  • Black or green meat: If there are many spots or large portions that have turned colors, throw it away. In cases like these, trimming the bad parts and washing in salt water probably won’t be enough to protect you and your family from possible illness.

NOTE: If the meat tastes funy after using any one or more of these tips and after cooking, stop eating it and throw it out immediately. Don’t make yourself sick just to save a few pennies. It’s not worth it.


These are just a few tips brought to you by me, via my dad (a “butcher by trade”). What tips do you have for safely preparing and consuming meat? We’d love to hear from you!