![]() Ruby Red Trout is rainbow trout fed a diet of shrimp. Sprinkle topping over fruit and bake until golden and beginning to brown for 45-50 minutes. Add 1/2 cup rolled oats and 1/2 cup pecans and 1/4 teaspoon cinnamon, pulse just a few times to combine. To make the topping, place 6 tablespoons sliced chilled butter in a food processor, add 3/4 cup brown sugar, 1/2 cup flour, pinch of salt and pulse for about 30 seconds till the mixture looks like small peas and is just beginning to clump together. Pour the stewed rhubarb over the top of the fruit. Place the strawberries and blackberries in the pyrex dish, halve, quarter, core and chop an apple, add to the dish. Simmer covered till the rhubarb is really tender. Wash the rhubarb, strawberries halved and blackberries in a bowl.Ĭhop the rhubarb and place in a pan with 4 tablespoons white sugar and 1/2 teaspoon ground ginger. If not done, reduce heat, cover pan and cook for another 2 -4 minutes. Brush top and sides with marinade again.ĭepending on the thickness, this should be done, cook until centers are just opaque. Cook until seared, about 3 minutes, turn and sear other side about 3 more minutes. Warm over high heat until smoking, then add fish fillets. ![]() In a large skillet, pour vegetable oil ,tilting pan to evenly spread. Refrigerate for at least 30 minutes or up to 2 hours. In a large sealable plastic bag, combine 6 tablespoons olive oil, garlic, salt pepper and lemon juice. So I marinated the halibut in the failed toom mixture in a plastic bag and then sautéed the fish. I had tried to make garlic paste (toom) but it failed and ended up like an oily lemony juice. This recipe is adapted from New York Times Cooking/ James Beard’s Theory and Practice of Good Cooking and Alex Witchel who also adapted James Beard’s recipe.
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