Omega-3-rich rainbow trout is gussied up with this fresh tasting green sauce. The best micro greens to use include brown mustard, arugula, cress, radish, or fenugreek. Wild salmon or Arctic char are good fish choices as well. Use extra sauce as a salad dressing.
1 1/2 lbs (750 g) rainbow trout filets
Salt and pepper, to taste
1 cup (250 mL) packed micro greens
1 shallot, minced
2 garlic cloves, minced
Juice of 1/2 lemon
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) red wine vinegar
Salt and pepper, to taste
1/4 cup (60 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C).
Slice trout into 4 equal-sized pieces. Rinse, pat dry with paper towel, and season with salt and pepper. Place trout pieces on silicone- or parchment paper-lined baking sheet and bake for 12 minutes, or until flesh is opaque and easily flakes.
Meanwhile, add micro greens, shallot, garlic, lemon juice, lemon zest, red wine vinegar, and salt and pepper to blender or food processor and pulse until combined. With machine running, pour in olive oil through feed tube and blend until just slightly chunky.
Serve trout with green sauce.
Each serving contains: 359 calories; 36 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 2 g carbohydrates; 0 g fibre; 109 mg sodium
source: "MIcrogreens", alive #355, April 2012
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
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