Difficulty level Easy
I was so happy last week when wild leeks finally made an appearance at my farmers' market, that I bought a pound of them and have been happily using them for all kinds of things, from soups to braised artichokes, to pastas.
I also bought a rather large piece of rainbow trout at the market and thought I would give it the same kind of treatment as I did last year with fish covered in wild garlic. This is a really simple way to infuse the fish with a bit of an earthy onion, slightly garlic taste while keeping the flesh moist during cooking. It's a nice change from just plain lemon juice on fish.
We at this straight from the oven the first night with some roasted sweet potato as a side and there was so fish much left, we had a cold lunch with a side salad, also from the market, the next day. You can always use a different type of fish such as salmon, or arctic char.
|1||fillet of rainbow trout|
|6||wild leeks, chopped|
|1 tbsp||olive oil|
|1 tbsp||pine nuts|
|Juice of 1/2 a lemon, or to taste|
|1 tbsp||fresh thyme|
|salt and pepper to taste|
Blackened Mahi Mahi with Mango Salsa from Hunt's features blackened grilled fish, served with a mango and tomato salsa. Jonathan of Vero Beach, Fla. won 4th place in the Hunt's 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi recipe.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.