Played around with some favorite flavors today in a new way and this might have made it on a winter regular schedule! My wife loved!!!! Planned on salmon but there was a fresh deboned trout fillet that was beautiful and called my name, big pay off!!!
Preheat oven for 450
Half acorn squash and line cookie sheet with foil.
Spray with oil and lay face down, bake for 45 mins.
When squash is done, flip over and sprinkle salt, brown sugar, chopped nuts (whatever you like?) I used peanuts and I quartered a tablespoon of butter and put a piece in the center of the 4 halves.
Heat under broiler for 1 minute and let cool while you cook the rest.
Prepped trout with salt and pepper only and grilled for 3 minutes, skin on.
Fresh off grill I squeezed fresh lemon juice.
Glaze was made on stovetop with gluten free soy sauce, gf siracha, brown sugar, gf apple cider vinegar fresh grated ginger and a garlic...all to taste.
Spoon glaze over fish and reserve a bit in the pan to sauté with fresh spinach for 30 seconds.
Add spinach to center of acorn squash and split center with a knife to open the squash a bit so it's easier to handle on the plate. Sprinkle fish with fresh green onion and serve.
Something about the tender fish with spicy glaze served with the sweet squash with a crunch from the peanuts put a homie comfort food spin on a light Asian flavor! Happy belly tonight!
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