autumn trout

Oven roasted trout with sweet pepper medley on a bed of mezzo rigatoni.

The mild nature of the trout is enhanced by first quickly browning each side in a skillet with a small amount of grapeseed oil and butter, then finishing it (covered) in a 350 F degree oven so that the meat is cooked through out. If the oven is hot when you begin, the trout should be done in 10-12 minutes. If you multi-task and are efficient in the kitchen, then the whole dish can be started and plated in 45 minutes which means that you can eat well after work in less time and for a lot less money than you can dine out.Serve on a bed of mezzi rigatoni that have been tossed in a mixture of sauteed onions, red, yellow, and orange sweet peppers. For a bit of zing, add finely minced garlic and a bit of poblano pepper to your sauteed mix. Garnish with small amount (too much will overwhelm the mild nature of this dish) of marinara sauce or dried tomato pesto.

Quick and simple additions. Add a mix of finely juilenned spinach, argula, and basil beneath the trout. If the greens are fresh enough, no need to cook them, just let the heat of the dish gently wilt the greens - but for this to work you must plate your food HOT. Roasted pumkin or sunflower seeds would also work well around the exterior of this dish on the plate edges (we just forgot them in our hurry to photograph and then EAT!)

m.o.i.: autumn trout
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