WHAT? Did she just say TROUT? Are you sure she didn't say TILAPIA? No? REALLY? Are you sure???? Yep.. that's right everyone, I finally ventured away from our "usual" fish. Oh and what a great venture it was!!!
There are certain dishes that I know Chris will not eat, so when he went to Oklahoma for his dad's retirement, I thought it was a good time to make one of those. I had all intention of grabbing a piece of salmon, but when I got to the store, it was far too expensive. So, I went with a fabulous 3/4 lbs fillet of fresh trout. Far too much fish for just me, but never fear, I got another meal out of it (I made two small trout patties that fell apart because I forgot to include a binding agent in the ingredients! Sadly, they were not picture worthy, but oh where they GOOOOOOOOOOD!!!! YUM YUM YUM! I'll visit that recipe again in the very near future though, you're definitely gonna want it!!), so it was well worth it. Chris probably wouldn't have minded the trout, but what I know for sure he would not like is the orzo pasta. I made it once for him and he flat out said, he did not care for it. But oh how I love it!! So, along with the trout, I threw together a side dish of orzo pasta with zucchini and peppers. The dinner was a huge success, if I do say so myself! I think Chris might even be a little jealous once he gets a look at this post!!
Honey & Hoisin Grilled Trout
1 - 3/4lbs trout fillet (mine had the skin on one side still)
2 Tablespoons honey
1 Tablespoon hoisin sauce
1/2 Tablespoon soy sauce
1 Tablespoon fresh lime juice
1/4-1/2 teaspoon red pepper flakes (optional)
1 large clove of garlic, minced or pressed
Mix everything but the fish together in a small bowl. Place the fish in a shallow dish or a Ziploc bag. Pour the marinade over the fish and allow to marinate in the refrigerator for about 45 minutes.
Preheat your grill to 375 (medium, medium-low). Tear off a square of aluminum foil (make sure it's big enough to make a packet around the fillet) and spray it with non stick cooking spray. Place the fillet in the middle of the foil and seal into a packet. Place on the grill and cook for 10-15 minutes depending on the size of the fillet. Remove from grill and let rest for 3 minutes. Carefully open packet and enjoy!!
Orzo with Zucchini and Peppers
1/2 red bell pepper, diced (you could use any color pepper really)
1 small zucchini, diced
2 cloves of garlic, minced
1 Tablespoon extra-virgin olive oil
1 cup orzo pasta
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
3 Tablespoons grated parmesan cheese
salt and pepper to taste
Cook orzo according package directions; drain.
Meanwhile, heat the olive oil in a saute pan over medium heat. Add the peppers and saute for 3 minutes. Add the zucchini and saute another 2-3 minutes. Add the garlic and saute for 1 minute.
In a bowl, add the pasta, zucchini, and peppers. Add the dried herbs and parmesan cheese; stir to combine. Enjoy!