Saturday, April 24, 2010
Grilled Trout over Angel Hair Pasta
This was a fun and easy meal to make. The entire prep took about 20 minutes...give or take.
1 lb. of fresh trout
2 tablespoons of melted margarine
1/2 teaspoon of lemon juice
dashes of seasoning salt, poultry seasoning, marjoram, rosemary, and ground sage...to taste
1 tablespoon of salt or sea salt
2 tablespoons of vegetable or canola oil
Heat your George Forman Grill (if you have one)
In a small saucepan on the stove, melt the margarine, add the lemon juice and the spices. Baise the the trout with the margarine mixture, covering both sides of the trout and under the skin (if the is skin on the trout).
Place the marinated trout on the grill and grill on both sides of at least 3 minutes. Yes, also, the side with the skin on it. You will see the pink of the trout start to darken, just a bit...it's getting done. Once the trout is grilled, remove it from the grill and place on a plate or cutting board. Cut the trout into cubes.
In a skillet, place the cubed trout and cover the trout with italian seasoned salad dressing. Let this marinate and simmer in the skillet while the pasta is being prepared, at least 5 minutes.
In a pot, add 1 tablespoon of salt or sea salt along with 2 tablespoons of vegetable or canola oil to 4-6 cups of boiling water. Let this mixture come to a complete heated boil before adding the pasta. The pasta should take no more than 5 minutes to prepare.
Once the pasta is completed cooking, rinse it under cold water to remove the starches, and re-rinse it in hot water to rekindle the heat.
Place some pasta on a heated plate and cover with the marinated trout. Now, you are ready to eat and enjoy.
Until Next Time,
Jeane' Elliott Bennett