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Mexican Trout and Potato Stew
Wow, made this recipe tonight -- totally rocks and easy! All in a microwave, believe it or not. Really tasty.
Mexican Trout and Potato Stew
From: Everyday Food April 2006
For a nice kick, add some canned chopped chipotle in adobo sauce..yum!
INGREDIENTS
1 can (14 1/2 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and thinly sliced
2 large shallots (I used onions), thinly sliced
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound skinless trout fillets, cut into 1 1/2-inch chunks (I used more like 2 lbs)
DIRECTIONS
In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
Place fish in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until fish is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
Serves 4.
NUTRITION:
270 calories, 5g fat, 33g carbohydrates, 25g protein per serving.
Mexican Trout and Potato Stew
From: Everyday Food April 2006
For a nice kick, add some canned chopped chipotle in adobo sauce..yum!
INGREDIENTS
1 can (14 1/2 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and thinly sliced
2 large shallots (I used onions), thinly sliced
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound skinless trout fillets, cut into 1 1/2-inch chunks (I used more like 2 lbs)
DIRECTIONS
In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
Place fish in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until fish is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
Serves 4.
NUTRITION:
270 calories, 5g fat, 33g carbohydrates, 25g protein per serving.
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