Ruby Red Trout hot off the grill, roasted and ready to enjoy!

Ruby Red Trout with fresh dill.....and a simple salad with white wine vinaigrette!!

Summer has come to Boulder, and fresh dill is growing in my container garden. Our favorite fish, ruby red trout, is available in abundance. So what's a girl to do? Cook. Here are my recipes for the fish and a salad that made our hearts sing. Hope you enjoy.
Be well,
Caroline


RUBY RED TROUT with FRESH DILL
Preheat gas grill to 450 degrees. Serves 2.
2   6-7 oz. ruby red trout filets
vegetable oil spray
Juice of 1 lemon
Kosher salt and black pepper, to taste
Several dollops of butter
Approximately 1/2 cup fresh dill
On grill pan, place a foil liner, coated with vegetable oil spray. Wash and dry trout, lay on foil. Drizzle with lemon juice, season with salt and black pepper, followed by small dollops of butter down the center of the fish. Lay multiple sprigs of dill over the spine of the trout. Roast in pan at 450 degrees, with lid closed, for 10 minutes, or as desired. Serve with a salad of simple greens and fresh mint, and the salad dressing below.

WHITE WINE VINAIGRETTE
1 garlic clove, minced
2 tablespoons Dijon mustard
¼ cup white wine vinegar
2 tablespoons fresh lemon juice
1 ½  teaspoons agave,  to taste
    (or substitute honey)
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Whisk first 7 ingredients, then whisk in olive oil, until emulsified. Dress salad, serve immediately.
Enjoy!!!

 

Hello again, as we near Memorial Day, a time of remembrance, and a time to cook and share good food with family and friends. Any spring or summer holiday, makes me think of grilling, which makes me think of barbecue sauces and rubs. But, since traditional sauces and rubs may contain tomatoes, peppers, cayenne, and paprika, which I can no longer eat without pain and inflammation, I developed a dry rub for grilling that is nightshade free. The recipe is below. I hope you'll try it this weekend as you grill something savory for your family or friends. Wishing you a safe and fun weekend.  Would love to hear from you!

Be well,

Caroline

CAROLINE’S  DRY  SPICY  RUB
This rub is a spicy alternative to marinades and can be used with chicken, meats, and firm fish. Combine ingredients below, then place in a small food processor. Process until finely ground. Press rub into flesh of foods you are preparing to grill or roast in the oven. After applying rub, refrigerate meats/fish for several hours.To increase flavors and heat from the rub, refrigerate longer.To reduce heat, use less rub. Make extra rub and store in a tightly closed container.  NOTE:  TO ADD CRISPNESS TO FOODS, LIGHTLY DRIZZLE OLIVE OIL OVER ITEMS TO BE ROASTED OR GRILLED, AFTER RUB IS APPLIED AND JUST BEFORE COOKING.

1 tablespoon coarse black pepper
1 tablespoon Kosher salt
1 teaspoon garlic flakes
1 teaspoon onion powder or dried onion flakes
1 tablespoon Italian herb mix  (or dried oregano)
1 tablespoon black peppercorn
1-2 teaspoon white pepper (more for extra heat)
1 teaspoon turmeric
1 teaspoon dry mustard
Nightshade free
Gluten free

Lactose free

Greetings from Colorado, on a gorgeous spring day, and something nightshade, gluten, and lactose free from my kitchen!

These warm temperatures call for fresh salads, dressed with something light and luscious.  For that dressing, I choose my favorite:  CHAMPAGNE VINAIGRETTE.  The recipe below is easy to prepare, and I make extra to have on hand.  With tender greens coming from the garden, this is the perfect combination.  Hope you enjoy!

Be well and happy,

Caroline

CHAMPAGNE VINAIGRETTE
1 garlic clove, minced
2 tablespoons Dijon
¼ cup champagne vinegar
2 tablespoons fresh lemon juice
1 ½  teaspoons agave,  to taste
    (or substitute honey)
½ teaspoon salt
½ teaspoon black pepper
½ cup good olive oil
Whisk first 7 ingredients, then whisk in olive oil, until emulsified. 

Nightshade free
Gluten free
Lactose free