Cajun Rainbow Trout w/ Hash Browns and Green Beans

April 28, 2019 at 6:33 PM | Posted in fish, hash browns, Simply Potatoes | Leave a comment
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

For Breakfast it was Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Partly cloudy and 60 degrees out today. After Breakfast I went and picked up Breakfast for Mom, after eating Mom went on to Church. Did some cleaning outside around the shed then grabbed the leaf blower and cleaned off the deck and drive way areas. Later on went and got my car washed and vacuumed the inside. For Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

I had purchased some Rainbow Trout Fillet at Kroger and had it in the freezer. So I it out of the freezer and let it thaw overnight in the fridge. To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Creole Seasoning!

 

 

 

 

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish! I also heated up a can of Del Monte Cut Green Beans. For Dessert later a bowl of Del Monte Sliced Peaches.

 

 

 

 

 

 

 

Rainbow Trout

The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

 

Zatarain’s Creole Seasoning

There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.

Ingredients

Salt, Dextrose, Spices (Including Red Pepper, Paprika), Garlic, Sugar, Onion, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Natural Flavors.

http://www.mccormick.com/zatarains/products/spices-and-seasonings/spices-and-extracts/creole-seasoning

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Diabetic Dish of the Week – BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

April 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES. Rainbow Trout along with with oven grilled Zucchini, Grape Tomatoes, and Red Onion. Start your Spring off healthy with this week’s recipe. The recipe is from the Diabetic Gourmet Magazine which has a huge selection of Diabetic Friendly Recipes to please everyone. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

Ingredients

For Lemon Canola Oil

1 cup canola oil 250 mL
zest of two lemons, about 2 Tbsp (30 mL)
Remaining Ingredients

2 small zucchini, cut in half lengthwise, then cut into 1/4-inch (0.5-cm) thick diagonal pieces
1 pint grape tomatoes
1 medium red onion, cut in half and thinly sliced into half moons
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
1 Tbsp balsamic vinegar (15 mL)
2 Tbsp lemon canola oil (30 mL)
1/2 tsp salt (2 mL)
1/2 tsp freshly ground black pepper (2 mL)
4 rainbow trout fillets (6 oz/170 g each), skin removed
2 tsp lemon oil (10 mL)
4 sprigs fresh rosemary, 2 inches (5 cm) long
1/2 tsp freshly ground black pepper (2 mL)
lemon wedges for garnishing

Directions

1 – In blender, combine canola oil and lemon zest. Process until smooth, then strain through fine mesh strainer. Store in refrigerator in airtight container or covered jar for 1-2 days.
2 – Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and lemon canola oil. Toss, then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
3 – While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray. Place trout fillets on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp (2 mL) lemon canola oil. Place fish under broiler for 7 to 8 minutes or until fish is opaque and flaky.
4 – Carefully lift trout from baking pan with spatula and serve with vegetables.
Recipe Yield: Yield: 4 servings. Serving size: 1 fillet.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 18 grams
Saturated Fat: 3.5 grams
Fiber: 2 grams
Sodium: 55 milligrams
Cholesterol: 75 milligrams
Protein: 28 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/broiled-rainbow-trout-with-lemon-oil-and-oven-grilled-vegetables

Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes and Whole Kernel Sweet Corn

July 11, 2018 at 5:15 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread

 

 

For Breakfast I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served. High of 88 degrees with passing showers outside. Not a lot going on today. Before it rained I got the leaf blower out and cleaned off the deck and driveway areas. Then went in the shed and swept it out. Trimmed the vines along the driveway, thing grows way too fast! For Dinner tonight I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread.

 

 

Kroger had a few their Fish on sale and one of the ones I purchased was a couple of Rainbow Trout Fillets. I rinsed them both off in cold water, froze one and kept the other one out for Dinner tonight. To prepare it; Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of McCormick Grinder Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout until covered. Heated up the Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Came out so flavorful and fork tender. Just love Blackened Fish, always just an incredible taste and smokieness.

 

 

For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

 

 

For another side I heated up a can of Green Giant Steam Crisp Extra Sweet Niblets Whole Kernel Corn. One of my favorite canned corn, delicious Sweet Corn.I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Rainbow Trout

The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts
Serving Size: 1/4 tsp. (.71 g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Cajun Rainbow Trout w/ Hash Browns and Green Beans

October 16, 2016 at 4:51 PM | Posted in fish, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

Ham, Diced Potato, Egg, Hash 002
For Breakfast I had one of my favorites, Skillet Potatoes and Ham for Breakfast. As always I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal!

 

 

 

cajun-rainbow-trout-w-hash-browns-and-green-beans-005
Not sure if its Fall or Spring out there today. Mostly sunny and 82 degrees. Cleaned up around the house outside. Inside ran the vacuum, and done for the day! And it’s going to be an afternoon of NFL Football. Then for Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

httpscarletandgame-com20160531urban-meyer-buckeyes-on-the-verge-003
I had purchased some Rainbow Trout Fillets at Meijer and had one left in the freezer. So I grabbed that last one and let it thaw overnight in the fridge. To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Creole Seasoning!

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also reheated up the Del Monte Cut Green Beans that I had leftover from last night’s meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 
Simply Potatoes Shredded Hash BrownsSimply Pot

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carbohydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

 

 

 

Zatarain’s Creole Seasoningzatarains-creole-seasoning

There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.

Ingredients

Salt, Dextrose, Spices (Including Red Pepper, Paprika), Garlic, Sugar, Onion, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Natural Flavors.

Serving size

1/4 tsp. (1.1g)
http://www.mccormick.com/zatarains/products/spices-and-seasonings/spices-and-extracts/creole-seasoning

Cajun Rainbow Trout w/ Hash Browns and Green Beans

May 31, 2016 at 4:54 PM | Posted in fish, Simply Potatoes | 2 Comments
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Dinner Tonight: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

httpscarletandgame.com20160531urban-meyer-buckeyes-on-the-verge- 004
Just had a cup of Bigelow Decaf Green Tea for Breakfast. I had to take my car to the shop early this morning. You might know the weather heats up and my air conditioner doesn’t work. The air conditioner actually works fine but for some reason I get no air out of the dash vents. Just another bill! So I was without a car today so I just puttered around the house. I would have like to get the cart out but the sun was just too hot today to be out a lot, especially with my history of Melanoma. So I got some things done around the house all day. For dinner tonight I’m having a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

While at Meijer last week they had some beautiful Rainbow Trout Fillets, and I just couldn’t pass it up! I purchased a couple of fillets and had them in the freezer. So I grabbed one of the fillets from the freezer and let it thaw overnight in the fridge. I had prepared Cajun Trout the last time I prepared Trout and it was delicious, so why not again httpscarletandgame.com20160531urban-meyer-buckeyes-on-the-verge- 001tonight! To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning!

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also reheated some Del Monte Cut Green Beans I had leftover from last night. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Simply Potatoes Shredded Hash BrownsSimply Pot

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carbohydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Cajun Rainbow Trout w/ Hash Browns and Green Beans

October 30, 2015 at 4:57 PM | Posted in fish, greenbeans, Simply Potatoes | 2 Comments
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

Cajun Rainbow Trout w Hash Browns and Green Beans 008
Another chilly morning, 41 degrees. Cloudy and in the 50’s for the day. Still a cool breeze blowing so I couldn’t get the cart out. So stayed in and got some odd and ends jobs done around the house. Also did some updating on the computer. For dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

Cajun Rainbow Trout w Hash Browns and Green Beans 003

While at Meijer yesterday I noticed they had some beautiful Rainbow Trout Fillets, just couldn’t pass it up! I had prepared Cajun Trout one other time and it was delicious, so why not again tonight! To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 2 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 4-5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning! An easy made Keeper Recipe.

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Simply Potatoes Shredded Hash BrownsSimply Pot

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

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.

 

 

Pan Seared Rainbow Trout 006
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.

Cajun Rainbow Trout w/ Hash Browns and Green Beans

September 5, 2014 at 5:16 PM | Posted in fish, hash browns, Simply Potatoes | 2 Comments
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

 

Rainbow Trout Hash Browns 006
Had the three H’s going today for our weather, Hot – Hazy – Humid. Mom picked Dad up this morning at the rehab center and brought him home for the day. We had to take him back about 3:00 though. He’s still not ready to come back home, still really weak. Went to the Kroger up the road for Mom and over in the produce they were just putting out my favorite Apple, the Honeycrisp Apple! Love these Apples, flavor packed and a good crisp Apple. They have been out of season for a while now and been buying Fuji Apples, good but nearly the size of the Honeycrisp. For dinner tonight I prepared Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

Rainbow Trout Hash Browns 001
While at Kroger the day before I noticed they had some beautiful Rainbow Trout Fillets, I knew I my dinner! First time I’ve tried it Cajun and I love Cajun so why not Cajun Rainbow Trout. To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Cajun Seasoning, and 2 Teaspoons chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 4-5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning! An easy Keeper Recipe.

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Seafood of the Week – Rainbow Trout

June 10, 2014 at 5:55 AM | Posted in fish, seafood, Seafood of the Week | Leave a comment
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Rainbow trout

Rainbow trout

The rainbow trout (Oncorhynchus mykiss) is a species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. The steelhead (sometimes “steelhead trout”) is an anadromous (sea-run) form of the coastal rainbow trout (O. m. irideus) or Columbia River redband trout (O. m. gairdneri) that usually returns to fresh water to spawn after living two to three years in the ocean. Freshwater forms that have been introduced into the Great Lakes and migrate into tributaries to spawn are also called steelhead.

Adult freshwater stream rainbow trout average between 1 and 5 lb (0.5 and 2.3 kg), while lake-dwelling and anadromous forms may reach 20 lb (9.1 kg). Coloration varies widely based on subspecies, forms and habitat. Adult fish are distinguished by a broad reddish stripe along the lateral line, from gills to the tail, which is most vivid in breeding males.

Wild-caught and hatchery-reared forms of this species have been transplanted and introduced for food or sport in at least 45 countries and every continent except Antarctica. Introductions to locations outside their native range in the United States (U.S.), Southern Europe, Australia and South America have damaged native fish species. Introduced populations may impact native species by preying on them, out-competing them, transmitting contagious diseases (such as whirling disease), or hybridizing with closely related species and subspecies, thus reducing genetic purity. Other introductions into waters previously devoid of any fish species or with severely depleted stocks of native fish have created world-class sport fisheries such as the Great Lakes and Wyoming’s Firehole River.

Some local populations of specific subspecies, or in the case of steelhead, distinct population segments, are listed as either threatened or endangered under the Endangered Species Act. The steelhead is the official state fish of Washington.

 

 

 
Resident freshwater rainbow trout adults average between 1 and 5 lb (0.45 and 2.27 kg) in riverine environments, while lake-dwelling and anadromous forms may reach 20 lb (9.1 kg). Coloration varies widely between regions and subspecies. Adult freshwater forms are generally blue-green or olive green with heavy black spotting over the length of the body. Adult fish have a broad reddish stripe along the lateral line, from gills to the tail, which is most pronounced in breeding males. The caudal fin is squarish and only mildly forked. Lake-dwelling and anadromous forms are usually more silvery in color with the reddish stripe almost completely gone. Juvenile rainbow trout display parr marks (dark vertical bars) typical of most salmonid juveniles. In some redband and golden trout forms parr marks are typically retained into adulthood. Some coastal rainbow trout (O. m. irideus) and Columbia River redband trout (O. m. gairdneri) populations and cutbow hybrids may also display reddish or pink throat markings similar to cutthroat trout. In many jurisdictions, hatchery-bred trout can be distinguished from native trout via fin clips, typically placed on the adipose fin.

 

 

 

Rainbow trout are a popular game fish for fly fishers.

Rainbow trout are a popular game fish for fly fishers.

Rainbow trout and steelhead are highly regarded game fish. Rainbow trout are a popular target for fly fishers, and several angling methods are used. The use of lures presented via spinning, casting or trolling techniques is common. Rainbow trout can also be caught on various live and dead natural baits. The International Game Fish Association recognizes the world record for rainbow trout as a fish caught on Saskatchewan’s Lake Diefenbaker by Sean Konrad on September 5, 2009. The fish weighed 48 lb (22 kg) and was a genetically modified hatchery escapee. Many anglers consider the rainbow trout the hardest-fighting trout species, as this fish is known for leaping when hooked and putting up a powerful struggle. It is considered one of the top five sport fish in North America and the most important game fish west of the Rocky Mountains.

There are tribal commercial fisheries for steelhead in Puget Sound, the Washington coast and in the Columbia River, but there has been controversy regarding over-harvesting of native stocks.

The highly desirable sporting qualities and adaptability of the rainbow trout to hatchery rearing and new habitats resulted in it being introduced to many countries around the world by or at the behest of sport fishermen. Many of these introductions have resulted in environmental and ecological problems, as the introduced rainbow trout disrupt local ecosystems and outcompete or eat indigenous fishes. Other introductions to support sport angling in waters either devoid of fish or with seriously depleted native stocks have created world-class fisheries such as in the Firehole River in Yellowstone National Park, and in the Great Lakes.

 

 

 

Rainbow trout and potatoes

Rainbow trout and potatoes

Rainbow trout is popular in Western cuisine and both wild-caught and farmed fish is eaten. It has tender flesh and a mild, somewhat nutty flavor. Wild fish has a stronger, gamier taste than farmed fish. While the taste of wild-caught trout is often promoted as superior, it is illegal to sell or market wild-caught rainbow trout, which are legally classified as game fish, in the United States. Thus, rainbow trout and “steelhead” sold in American restaurants is farmed. Farmed rainbow are considered one of the safest fish to eat and are noted for high levels of vitamin B and a generally appealing flavor. Seafood Watch ranks farmed rainbow as a “Best Choice” fish for human consumption.

The color and flavor of the flesh depends on the diet and freshness of the trout. Farmed trout and some populations of wild trout, especially anadromous steelhead, have reddish or orange flesh as a result of high astaxanthin levels in their diets. Astaxanthin is a powerful antioxidant that may be from a natural source or a synthetic trout feed. Rainbow trout raised to have pinker flesh from a diet high in astaxanthin are sometimes sold in the U.S. with labeling calling them “steelhead”. As wild steelhead are in decline in some parts of their range, farmed rainbow are viewed as a preferred alternative. In Chile and Norway, rainbow trout farmed in saltwater sea cages are sold labeled as steelhead.

Trout can be cooked as soon as they are cleaned, without scaling, skinning or filleting. If cooked with the skin on, the meat tends to hold together better. While trout sold commercially in Europe is often prepared and served this way, most trout sold commercially in the U.S. have had heads removed and have been fully or partially deboned and filleted. Medium to heavy bodied white wines, such as chardonnay, sauvignon blanc or pinot gris are typical wine pairings for trout.

 

Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

September 26, 2013 at 5:40 PM | Posted in fish, greenbeans, potatoes, Sea Salt, Zatarain's | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

 

Blackened Rainbow Trout 010

Beautiful sunny day out, we’re having a beautiful stretch of Fall sunny days. Helped spruce up the yard and went to a local Kroger. I went to get some Ground Turkey, which I did, but came across some beautiful Rainbow Trout I couldn’t pass by! I also found some of the largest White Seedless Grapes I have ever seen, you can see them by the picture I took of them. As big as they were, they were just as sweet just bursting with flavor! I had haddock last night for dinner and just had to have the Rainbow Trout tonight. For dinner I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans.

 

 

The Rainbow Trout came from the Kroger Seafood Department. I rinsed the fillet off with water and patted dry with a paper towel. Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout were covered. Heated up the Cast Iron Skillet and fried the fillets. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Just love Blackened Fish, always just an incredible taste and smokieness.

 

Blackened Rainbow Trout 001

For sides it was all thanks to Del Monte tonight! I heated up a can of Del Monte Sliced New Potatoes and a can of Del Monte Reduced Sodium Cut Green Beans. Just open, heat, and serve! For dessert later some of those huge White Seedless Grapes and a couple of slices of a Honeycrisp Apple.

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