Pan Seared Trout with Spicy Lime and Chive Creamed Corn

Success! pic came out rather ugly due to crap-tacular lighting at my apartment, iphone camera limitations, and my growling stomach yelling at me to hurry the frack up. adapted from the spinning plate

INGREDIENTS:

• 1/2 cup half and half
• 1 lime
• fresh chives
• 2 corn on the cob
• butter
• 1 tsp sugar
• tony chachere’s creole seasoning
• 1 filet rainbow trout
• salt & pepper

INSTRUCTIONS:

1. cut each corn on cob in half. place smooth side down, remove kernels vertically.
2. use back of knife or edge of spoon to “milk” the cob, scraping downwards.
3. in a small bowl/cup, mix ~1 tbs lime zest. 1/4 cup of cream. 1 tsp sugar. and ~ 1 tbs of lime juice.
4. finely chop several stalks of chives. set aside. (1-2 tbs)
5. melt a generous pat of butter in a small sauce pan, add corn and pulp. reduce heat to med-low. season with tony charchere’s to taste. cook 10 min until corn sizzles and pops.
6. meanwhile, prepare room temperature filet by rubbing dry with paper towels then seasoning both sides generously with kosher salt and pepper.
7. heat skillet/non stick pan on high. add oil to thoroughly coat bottom.
8. when oil smokes, place filet in skin side down (always presentation side down first). ~4 min on high heat, or until fish is cooked 3/4th of the way up. do not move! (if tail of filet is thinner than body, use deeper pan and have tail flush against the side.)
9. raise heat of corn to medium and add in cream mixture. mix, add more cream to consistency of preference. remove from heat, mix in chopped chives.
10. flip filet. finish searing for 1-2 min.
11. spoon creamed corn in plate. top with trout. garnish with lime slices.
12. EAT.

Brazilian Salmon and Sweet Potato Stew

cooking has become a rather consuming hobby of mine (pun not intended.)

Fish and Marinade:
1/2 lb salmon fillet
14 oz. can of tomatoes
1/2 onion chopped
1 clove of garlic cut
1/2 jalapeno pepper
juice from 1 lime
1/2 tbs olive oil
1/2 tsp salt

Everything Else:
1 medium sweet potato
1/2 zucchini, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
some sort of soup stock (i used chicken)
3 oz coconut milk (half of the tiny cans they come in)
lots of chopped green onions
cilantro is optional. but i hate the stuff.

Directions:
1. put tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a blender. this is your marinade/soup base. chop up fish and marinate for 30min – 1 hr
2. cook sweet potatoes in large skillet for ~15 min until SOFT. add soup stock to prevent burning.
3. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding soup to the pan, if needed. (you dont want it soupy. just add enough to prevent burning.)
4. Add a little more (1/4 cup?) soup stock and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. (still shouldn’t be soupy. enough to cover veggies half way, not all the way)
5. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro.

comments:

• i ate it with my purple red bean whole grain rice. bread works too.
• friggin took me a little over an hour to make this. was not prepared for the time commitment
• i added a about 2/3 of the 6oz can of coconut milk. will stick with the recipe in the future
• dont add too much lime juice! tomatoes are already acid based. possibly use more sweet potato to balance acidity in the future (or add sugar?)
• i sprinkled on some garlic salt in the end. i use light salt. 1 tsp was not sufficient

that is all.

i now have to drag my food coma-ed ass to bikram.

garlic chili glazed salmon

found this idea online somewhere so i take no credit. actually, as a general disclaimer, i find everything online and simply adjust/piece together to fit my personal tastes.

i had to cut it in half to fit in my lunch box. so it’s not as pretty ):

PS: steamed broccoli = good, quick substitute for rice. my rice needs to be soaked overnight prior to cooking and i often forget or don’t decide until i’m daydreaming in class what i’m making for dinner.

ingredients:

• 1-2 tbs garlic chili sauce (i use the same brand as sriracha. green cap.)
• 1-2 tbs orange marmalade. add more preserves if you prefer sweet over spicy.
• lots of green onions
• add soy sauce to taste
• 1 salmon fillet

directions:

• coat salmon fillet and broil in toaster oven for 5 min
• spread on rest of glaze
• continue to broil until done (and by done i mean RAW inside. but that’s just how i like it.) ~2 min.

broccoli = steam in chicken broth with minced garlic. no salt needed.

voila! 15 min lunch.

as always, all ingredients were eyeballed and portions made for one. lo siento.