| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Mexican |
Fish/main, Grill/broil |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Tatuma or acorn squash |
| 6 |
sl |
Bacon |
| 2 |
|
Ears roasted sweet corn or 1-1/2 cups thawed frozen corn |
| 1 |
sm |
Onion, diced (1/2 cup) |
| 2 |
lg |
Jalapeno peppers, seeded and minced |
| 2 |
lg |
Russet potatoes, peeled and cooked |
| 2 |
tb |
Minced fresh cilantro |
|
|
Salt, to taste |
|
|
Freshly ground black pepper, to taste |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Butter |
| 1 |
c |
Sargento Shredded 4-Cheese Mexican Recipe Blend |
| 4 |
sm |
Fresh trout, * filleted |
|
|
Olive oil Avocado sauce |
|
|
Fresh spinach leaves or radicchio, cut in julienne strips for garnish |
INSTRUCTIONS
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 <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08,
1997
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