 | City Market finally had trout! It was cause for much celebration. We decided to take our favorite farm stand's vegetables and combine them with Miss F's favorite ever fish. She did eat her corn raw, because she prefers it that way, but she inhaled her most favorite fish. This was the first meal we enjoyed on our new patio set, that I triumphantly put together all by myself. It was a true feat. We only have a few days left of patio dining and then it is back to Houston where patio dining won't be an option for months to come. |
2 rainbow trout filets
2 tablespoons flour
½ teaspoon salt
2 ears corn, shucked and kernels cut from cob
¾ cup chopped green beans
½ cup grape tomatoes, cut into halves
1 teaspoon Italian seasoning blend
Coat the trout filets with the flour and sprinkle with the salt. Heat 1 tablespoon of the butter in a skillet over medium-high heat. Add the trout skin side down, sauté for 5 minutes. Flip and sauté for 3 minutes more. Remove the trout to a plate, cover to keep warm. Add the remaining tablespoon of butter to the pan. Add the corn, green beans, tomatoes and Italian seasoning. Sauté for 4 minutes, stirring often. Plate the succotash and top with a fish filet.
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1 comment:
Hi Katie, this would fit perfectly in Food on Friday: August under the peas & beans theme. Hope you bring it on over to share with everybody. Cheers from Carole's Chatter
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