coachlaw
April 17th, 2009, 09:40 PM
Yes, debris. Pronounced De Bree. You know how trout fillets fall apart if you're not too careful with them? Well here's a recipe where you don't have to worry about it. In fact, you turn them into debris.
I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.
Here's what you need:
Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Back home I even made it with mullet.
Bell pepper diced
Onion diced
Tony Chachere's
Minced garlic
Herbs de Provence (Optional or use your favorite herbs)
Fresh lemon for juice
Rub the fillets with Tony's and some minced garlic
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.
A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.
When the shrimp is almost done, throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.
Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on.
It's fast, easy and I've personally found it impresses women. :D
I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.
Here's what you need:
Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Back home I even made it with mullet.
Bell pepper diced
Onion diced
Tony Chachere's
Minced garlic
Herbs de Provence (Optional or use your favorite herbs)
Fresh lemon for juice
Rub the fillets with Tony's and some minced garlic
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.
A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.
When the shrimp is almost done, throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.
Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on.
It's fast, easy and I've personally found it impresses women. :D