A Surf and Turf Kind of Day…

For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom.  I made both in less than an hour.  They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.

Surf: Farm-raised Sierra Bow Red Meat Trout

My first dish is simply fresh, healthy, and delicious!

Copyright © 2013 Grace Clerc. All rights reserved.

Ingredients:

  • 1+ lb farm-raised trout (I happen to run across a beautiful red meat trout from our local market, but you can get any type of trout)
  • 5-6 cloves of garlic
  • 1/2 yellow (or red, if desired) onion, sliced
  • Fresh ginger, 5-6 small, thin slices
  • Kirkland brand (from Costco) Organic No-Salt Seasoning (This was a personal recipe I made for my mom, thus the no-salt option, but you are welcome to use *salt, if desired)
  • 1/2 bunch cilantro, sliced
  • Olive oil
  • 1/2 lemon
  • Fresh ground pepper and *kosher salt to taste

Pre-heat oven to 350° degrees F

Copyright © 2013 Grace Clerc. All rights reserved.

Directions:

  1. Prepare the trout in a large baking sheet lined with foil.
  2. Stuff the trout with garlic, 1/4 onion slices, and ginger.
  3. On the outer layer, garnish the trout with the remaining 1/4 onion slices, as well as, the cilantro.
  4. Drizzle with the no-salt seasoning (or salt, if you wish), fresh ground pepper, lemon, and olive oil.
  5. Cover the entire fish with the foil and bake for approximately 20 minutes or until fish is flaky.

Turf:  Pork Chile Verde Nachos

My second dish was inspired from a restaurant we frequent in town.  Hubby and I went on a little happy hour date last Friday and ordered grilled steak nachos to share.  It was filled with all things I love in a nacho dish.  Because Mexican food is probably one of my favorites, I wanted to replicate the same concept at home combined with the ingredients I personally love…

Ingredients:

  • 1 can Juanita’s brand (or similar) Chile Verde (Pork & Green Chile Sauce).  You can find this in the Hispanic food aisle of most supermarkets.
  • 1 bag authentic Mexican-style tortilla chips
  • 1/2 bunch cilantro, rinsed, stems removed, and chopped
  • 1 can organic Green Chile & Lime vegetarian refried beans (any type you prefer)
  • 1 can La Costeña brand (or similar) pickled jalapeno nacho slices
  • 1 can La Costeña brand (or similar) pico de gallo (or make a fresh salsa fresca with chopped tomato, white onion, and chilis (typically jalapeños or serranos).
  • 1 large, ripe avocado, sliced
  • 1 cup Mexican blend shredded cheese
  • Salt, fresh ground pepper, adobo seasoning, and fresh lime wedges to taste
  • 1 tablespoon olive oil (for tortilla chips)

Copyright © 2013 Grace Clerc. All rights reserved.Directions:

Preheat oven to 350° degrees F

  1. In two separate pans heat up the refried beans and chile verde; set aside.
  2. In a baking sheet lined with aluminum foil, fill with the tortillas chips; season with adobo seasoning to your taste preference, along with a drizzle of olive oil throughout.  Heat for approximately 5 minutes.
  3. Meanwhile, in a large serving bowl or platter (I find that using a paella pan is a great way to serve this dish), spread a fairly large amount of refried beans on the bottom, center.
  4. Remove tortilla chips from the oven and using a tong, spread the tortilla chips evenly over the bowl/platter.
  5. Next, spread the shredded cheese over the warm tortilla chips; followed by the chile verde using a slotted spoon (save the excess chili sauce, if desired.  Otherwise discard).
  6. Next, lay out the sliced avocado on the center portion of the dish/platter.
  7. Next, lay out the cilantro on the outer portion of the dish/platter; and spread a little over the center of the dish.
  8. Next, lay out the jalapeños and pico de gallo over the entire dish (the amount is to your discretion)
  9. Drizzle with the extra chili sauce, lime and seasoning, if desired.

One Comment

  1. jeda1981 says:

    MMmmm… bravo!!! 🙂 :*

Comments are closed.