Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

April 24, 2015 at 5:16 PM | Posted in fish | Leave a comment
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Today’s Menu: Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)


Pan Seared Rainbow Trout 011
Another cool morning to start the day, 32 degrees. Turned into a beautiful Spring Day, Sunshine and in the 60’s plus no cold wind blowing finally! Got some things done in the house and got the 4 wheel cart out for the afternoon to enjoy all that sunshine. It’s Day 6 of the Freezer Meal Week. So last night I got in the freezer and got a package of Rainbow Trout Fillets, laid it in the fridge to thaw overnight. For dinner tonight its a Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf).

So it’s Rainbow Trout Fillets tonight. All I’ll need to make the Fish is; McCormick Grinder Sea Salt and Black Pan Seared Rainbow Trout 002Peppercorn and 1 1/2 tablespoon of Blue Bonnet Light Butter. I rinsed the Trout in cold water and patted dry with a paper towel. In a large Cast-Tron Skillet, melted the Butter over medium-high heat. Season the Trout with 1/2 tsp. each Sea Salt and Pepper. Place the Trout, skin side down. Cook the Trout, spooning the Butter from the bottom of the skillet over the Fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish to a serving plate and serve! Hard to beat any Fish, and this Rainbow Trout is so good! I love Trout, always tender, moist, and meaty.

For one side dish, a new one, Skillet Green Beans with Turkey Bacon and Pecans. I’ll need the following; Sea Salt and Pepper (to taste), 1 quart home-canned Green Beans. If you don’t have canned Green Beans use fresh Green Beans orPan Seared Rainbow Trout 003 can Green Beans instead (I used some Whole Fresh Green Beans, Rough Chopped Pecans, and 3 slices Jennie – O Turkey Bacon. To start I boiled the Green Beans in water for about 6 minutes, this starts their cooking process and will cook faster when in the skillet. Next In a cast-iron skillet on medium high heat, fry Turkey Bacon until almost crisp. Keep the skillet on medium high heat. When Bacon is crisp remove from the skillet and crumble. Add the Green Beans and Pecans to the skillet, cook about 4 minutes tossing with a spatula several times. Add the Bacon back to the skillet, stir and continue cooking until everything is heated through. Then get ready to enjoy one delicious Green Bean Dish! The Turkey Bacon and Pecans are perfect partners for the Green Beans.



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Then I heated a can of Kroger Brand Whole Baby Carrots and baked the other half of the Multigrain Batard Bread (Loaf). For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. Kroger no longer carries this, they say Healthy Choice isn’t producing it any longer. At Meijer yesterday they had plenty in stock and said they heard nothing of the product being taken out of production, hmm.

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