Sometimes the best laid plans turn sour. And sometimes that’s not a bad thing. Tonight was one of those cases. All week, my husband had been saying “Let’s go to Red Minnow on Saturday.” Red Minnow is a fairly new restaurant we’d been planning to visit for a while now, but just never got to. Finally, tonight was going to be the night. My husband talked about it all week, but he never made a reservation. Whoops. When we called this afternoon, we were disappointed. Apparently, Red Minnow is so good, that we could eat at 5:00 or at 8:00. Being neither a retiree or a college student, we said we’d try again another time.
My friend Anne just told me they had gotten some local trout from Ingle’s and that although it was farm raised, it was local and really good, so I suggested we try that. Ingle’s does pretty good with local suppliers: tomatoes, milk, meat and now this trout, which is one reason it’s become my very favorite grocery store. (That and I can walk there, being half a mile from it.) We stopped by on the way home and I nabbed a mango, some scallions and a red pepper while I was at it.
MMM, excellent stuff. Here’s what I made:
TROUT: Pan fry the trout with a little bit of salt and pepper in a small bit of olive oil, 2 minutes a side. Very mild flavor to it, not fishy at all.
SALSA: peel the mango and chop into small pieces. Add about a third of a red pepper, chopped very fine. Add two chopped scallions, a shake of cumin, about a tablespoon or two of cilantro (or parsley if you hate cilantro) and about 2t of lime juice. Make this ahead and let it sit for a while (in the fridge) to let it meld.
QUINOA: make it according to the directions. I made a quarter cup with 3/8 of a cup of boiling water and let it simmer for 2o minutes.
Then, you spread the quinoa on a plate, place trout on top, top with mango salsa. DELICIOUS. So good, in fact, nothing is left. We managed to save a few scraps for the cats, that’s it.
Was it as good as what we would have gotten at Red Minnow? I don’t know yet. But it certainly was good, ran us about $20 total and probably used a whole lot less butter.
We’re looking forward to having more fun with the trout. Husband wants to try bruschetta next. He’s in love with the recipes from Delicious Memories, from the Chef Boyardee family. (Actually, it’s a fabulous cookbook and very healthy. Highly recommend!)