lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, July 25, 2017

Roasted Steelhead Trout with Green Beans and Tomatoes

Ever since our visit to the lakes region in Austria, Miss F has been obsessed with fish. Her favorites are char and trout. Seeing that we are in trout country, I decided to have prepare trout for dinner. The only issue we had was that there was only steelhead trout available at the grocer, which isn't a very Coloradoan fish. Nonetheless, the tomatoes and green beans were from the Vail Farmer's Market, so we had a somewhat local meal.  The dish is amazing and the perfect summer weeknight dinner.  Miss F loved the fish and could have probably eaten both filets.
Roasted Steelhead Trout with Green Beans and Tomatoes

4 steelhead trout filets
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon lemon pepper
1 tablespoon olive oil
1 large tomato, cut into wedges
¾ pound green beans, trimmed

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the filets on it. Stir together the butter, 1 clove of minced garlic, and ½ teaspoon of the lemon pepper. Brush the butter over each filet. Whisk the olive oil, remaining clove of minced garlic and ½ teaspoon of the lemon pepper in a bowl. Toss the tomato wedges and green beans in the olive oil. Add the tomato and green beans to the pan. Roast for 12 to 15 minutes.
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