| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Mexican | Fish/main, Grill/broil | 1 | Servings |
INGREDIENTS
| 2 | Tatuma or acorn squash | |
| 6 | Bacon | |
| 2 | Ears roasted sweet corn or | |
| 1-1/2 cups thawed frozen | ||
| corn | ||
| 1 | Onion, diced 1/2 cup | |
| 2 | Jalapeno peppers, seeded and | |
| minced | ||
| 2 | Russet potatoes, peeled and | |
| cooked | ||
| 2 | T | Minced fresh cilantro |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste | ||
| 1 | c | Whipping cream |
| 2 | T | Butter |
| 1 | c | Sargento Shredded 4-Cheese |
| Mexican Recipe Blend | ||
| 4 | Fresh trout, * filleted | |
| Olive oil Avocado sauce | ||
| Fresh spinach leaves or | ||
| radicchio cut in | ||
| julienne | ||
| strips for garnish |
INSTRUCTIONS
1997 Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice off from bottom of each squash half so it will set flat. Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. Place on baking sheet. Cook bacon in large skillet until crisp. Drain and crumble. Add corn, onion and jalapeno pepper to skillet with bacon. Cook about 2 minutes until vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just until butter melts; add to vegetables in skillet. Spoon vegetable mixture into squash; sprinkle with cheese. Bake at 350 degrees F 20 minutes. Meanwhile, rinse trout with cold water; pat dry with paper towels. Lightly coat with olive oil and season with salt and black pepper. Grill or broil, skin side down, about 7 minutes, until fish is opaque and flakes easily. Serve grilled trout with avocado sauce. 4 servings. Hatchery trout usually have ivory flesh when cooked. Some chefs prefer the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish. Avocado sauce: 1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup whipping cream Puree avocado in food processor until smooth. Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thickened. Source: El Mirador - San Antonio Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <[email protected]> on Mar 25, Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #558 by [email protected] (Shermeyer-Gail) on Apr 08, 1997
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