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Try the Trout for a Great Spring recipe

Hello! Hope you are all having a great spring, Just finished up with the Garden Party. Much thanks to Angie, Bob and their teams for a great party. Special recognition to Anna for the pastries, that Lavender Shortbread was out of this world and I want to see that one again. Speaking of things to see again, last week we had a great dish that a lot of residents asked me about. We like to do some version of this dish several times in the spring and summer, as we are always looking for light alternatives when the weather is warm. Steelhead trout is a great substitute for salmon, and for culinary purposes they cook the same. Steelheads and Rainbow trout are the same fish but with different lifestyles. already closely related to salmon, steelheads behave the same by following the streams they are born to the ocean where they live much of their life, traveling back upriver to lay eggs where they were born. This species is threatened in many parts of the west coast, but is easily farmed which has relieved some of the pressure on the wild population.

Here is our recipe for Pistachio crusted Trout, feel free to substitute with almonds or Hazelnuts for a different taste, and the peaches can easily be traded out with Mangoes for a more tropical feel.

Vi's Pistachio-Crusted Steelhead Trout with Peach and Basil Vinaigrette

For the fish

1 Cup toasted pistachios, finely chopped

1 Cup rice flour

4- 6 ounce fillets of Steelhead trout or salmon

Oil or butter for cooking

White wine for deglazing.

For the Vinaigrette

2 ripe peaches, peeled and pitted

4 T fresh lemon juice (more or less to taste)

½ C fresh basil

¼ C amaretto

4 T canola oil

to taste, sea salt and freshly cracked pepper

For the salad

2 C baby kale or other bitter green

2 C baby spinach

1 C Heirloom cherry tomatoes (or any ripe tomato, preferably local)

1 C ciabatta bread, toasted then diced

1 C Diced peaches

  1. Combine pistachios and rice flour. Gently press the fish into the mixture, coating both sides. In hot sauce pan, add 2 Tablespoons of oil or butter and place fish skin side up in pan. Cook over medium heat for one minute and turn. Cook one minute and add ½ cup or so wine. Remove from heat.

  2. In blender add peaches, lemon juice, basil, and amaretto. Purée until smooth then slowly add oil while blender is running. Taste, and adjust seasoning. If the peaches are very ripe, you may need more lemon juice, and in any case a little salt is nice.

  3. Prepare salads as desired on four plates, and gently slide fish atop each salad. Drizzle each salad with vinaigrette and serve.

I hope you all enjoy this, it will be featured on the menu again soon.

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