Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor. I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.
This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef. There’s not a whole lot of work involved and clean up is easy. Yippee!
-1 lb fresh trout fillet
-1/2 lb green beans, stems removed & halved
-1 lb small red potatoes, cleaned and quartered
-Avocado oil or olive oil
-4 tbs lemon juice
-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)
-1 tbsp butter, melted
- Heat oven to 425 degrees Fahrenheit. Heat a large pot with enough water to cover the potatoes. Add salt and bring to a boil. Add the potatoes and cook 10 minutes or until just tender. Drain thoroughly.
- Spread the greens beans in a large pan with the potatoes. Add salt and pepper. Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes. Drizzle the fish and vegetables in oil making sure everything is evenly coated. Cook in the oven for 30 minutes.
- While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food. Enjoy!
San Francisco is a city rich in culture and diversity, which is one of the greatest reasons why I’m obsessed with this city. Because I grew up in a densely Asian-populated neighborhood, my comfort foods have always been any kind of Asian dishes. I love the flavors and smells and have luckily found that many Asian dishes are fairly simple to replicate at home.
My friend and I made a stir-fry dish the other night with green beans, minced pork, garlic, scallions, and mushrooms that we put over rice. It was incredibly easy to make and had the same flavors as the food I’d buy at one of my favorite Chinese restaurants in the neighborhood where I grew up. Although we ate this dish with rice, I think it would also go well in lettuce cups for a lighter version, or even with noodles. I found the recipe on Tasty (accompanied by a straightforward cooking demo video), but my friend and I switched the recipe up a bit to make it our own. Here is our version:
-1 lb. ground pork
-1 lb. green beans
-4 cloves garlic, diced
-4 scallions, chopped
-4 oz. shiitake mushrooms, chopped
-1 tbsp chili sauce
-dried red chili flakes (optional)
-2 tbsp tamari or soy sauce
-1 tbsp rice vinegar
-1/4 cup sesame oil
1- In a wok or large pan, heat the sesame oil over high heat. When the oil is hot, add the string beans and cook until blistered. Remove from the pan and set aside.
2- Add more sesame oil if necessary to the pan. Add the scallions and garlic about a minute, or until fragrant. Add the mushrooms and ground pork. Once the pork has browned, stir in the chili sauce and add the red chili flakes. Then add the green beans back to the wok or pan and stir all together.
3- Add the soy sauce or tamari, rice vinegar, and a dash of pepper. Serve over rice or with lettuce cups, or just on its own. Enjoy!