coachlaw
12-10-2009, 11:16 PM
Yes, debris. Pronounced Day-Bree. You know how speckled trout fillets fall apart if you're not too careful with them? Well here's a recipe where you don't have to worry about it. In fact, if they don't fall apart, you make them do so.
I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.
Here's what you need:
Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Sac a Lait (Crappie) is great too.
Bell pepper diced
Onion diced
Tony Chachere's Creole Seasoning (Nothing else will do. You Yankees put away that Old Bay)
Minced garlic
Herbs de Provence (I think it's the rosemary that's the real key).
Fresh lemon or lime for juice
Fresh parsley or fresh cilantro
Rub the fillets with Tony's and some minced garlic.
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.
A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.
When the shrimp is almost done (It won't take long), throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.
Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on it. For more of a Southwestern feel, sprinkle with Cilantro and use lime juice instead.
When you done, you gonna say, "Whoooeeee, dat's good N'awlins cookin' Cher!"
I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.
Here's what you need:
Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Sac a Lait (Crappie) is great too.
Bell pepper diced
Onion diced
Tony Chachere's Creole Seasoning (Nothing else will do. You Yankees put away that Old Bay)
Minced garlic
Herbs de Provence (I think it's the rosemary that's the real key).
Fresh lemon or lime for juice
Fresh parsley or fresh cilantro
Rub the fillets with Tony's and some minced garlic.
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.
A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.
When the shrimp is almost done (It won't take long), throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.
Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on it. For more of a Southwestern feel, sprinkle with Cilantro and use lime juice instead.
When you done, you gonna say, "Whoooeeee, dat's good N'awlins cookin' Cher!"