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!
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
Directions:
- Prepare the trout in a large baking sheet lined with foil.
- Stuff the trout with garlic, 1/4 onion slices, and ginger.
- On the outer layer, garnish the trout with the remaining 1/4 onion slices, as well as, the cilantro.
- Drizzle with the no-salt seasoning (or salt, if you wish), fresh ground pepper, lemon, and olive oil.
- 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)
Preheat oven to 350° degrees F
- In two separate pans heat up the refried beans and chile verde; set aside.
- 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.
- 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.
- Remove tortilla chips from the oven and using a tong, spread the tortilla chips evenly over the bowl/platter.
- 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).
- Next, lay out the sliced avocado on the center portion of the dish/platter.
- Next, lay out the cilantro on the outer portion of the dish/platter; and spread a little over the center of the dish.
- Next, lay out the jalapeños and pico de gallo over the entire dish (the amount is to your discretion)
- Drizzle with the extra chili sauce, lime and seasoning, if desired.