Friday, December 9, 2011

Rice & Squash With Coconut-Almond Trout recipe

My mom & I teamed up for dinner tonight. We're using up the last of our white rice (will only buy brown in the future) & my mom was just going to make buttered white rice to go with the fish. But, I wanted to use up my small organic green squash, so I came up with this:

For rice:
1 cup baby carrots, chopped
1/2 cup red onion, chopped
1 Tablespoon organic pasture butter
1 cup chicken broth
1/3 cup rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup organic green squash, chopped

For fish:
Trout (or freshwater fish of choice)
1/2 cup almond meal (ground almonds)
1/2 cup organic shredded coconut

Saute carrots and onions in butter until tender in cast iron skillet. Add the rest of the ingredients, except squash. Bring to boil, then reduce heat to simmer and cover for 15 minutes. Add squash and cook for 10 more minutes, covered.

For the trout, lay out butterflied fish on a cookie sheet (or pizza pan) skin-side down. Layer almond meal and organic coconut flakes on the meat of the fish (the fish 'juice' helps to bind it somewhat as it cooks.) Bake in 350F oven for about 15 minutes.
 Rice ingredients.
 Fish is ready for the oven.
 This turned out GREAT!
Nothing wasted. The kids got a treat. Ezra got the skull & Nikky got the skin. Nikky wanted the skull, too, so Ezra ended up taking it under the Christmas tree to eat it all! They did start in the kitchen, but brought it into the living room! (Will have to clean the carpet, now!)

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