Tuesday, November 23, 2010

Red Peppers Stuffed with Rainbow Trout

If you're looking for a recipe that's simple yet sophisticated, this is one for you. I love comfort foods as much as anyone, especially this time of year. Keeping warm in the kitchen when it's cold and icy out by making pasta, soup or a stew. But, every now and then I like to cook a meal that makes you feel like you're dining out. Dinner that feels like treat.

I came across this recipe for red peppers stuffed with rainbow trout in Chatelaine. It's easy to make with little fuss or mess and the sauce is delicious. You could pour it into a glass and drink it straight, although that would take away from the sophistication of it all. It's great served with steamed veggies like kale or green beans and with roasted potatoes.

For the fish, try using rainbow trout or cod but don't be tempted by the cheap price of sole. Sole is really a tasteless fish, and doesn't do this recipe justice. It's cheap but that's because it's sole. Seasoning the fish with salt, pepper, Hungarian paprika and fresh garlic or garlic powder adds a nice flavour and goes well with the roasted red pepper. And, the lovely presentation and beautiful colours are elegant and takes this dinner to the next level.

Red Peppers Stuffed with Rainbow Trout (serves 2)


1 red pepper
2 rainbow trout or cod
1 tablespoon Hungarian paprika
1/2 tablespoon fresh or powder garlic
salt and pepper

1 cup cilantro, chopped
2 garlic cloves, minced
3 tablespoons white-wine vinegar
3 tablespoons olive oil

Preheat oven to 400 F. Cut peppers in half lengthwise. Remove seeds and membranes. Place cut-side up on a baking sheet and bake for about 10-15 minutes, until soft.

Meanwhile, pat trout dry with paper towels. Sprinkle both sides of fish with salt, pepper, paprika and garlic powder. Fold each piece of fish and stuff into pepper half.

Bake in oven for about 10-15 minutes, until done.

Meanwhile, prepare sauce. In a food processor, add cilantro, garlic, vinegar and pulse. Add olive oil and blend until pureed. When fish is ready, serve with sauce drizzled over top. Enjoy.

1 comment:

Eva said...

This looks really good, and quite elegant..might be a perfect dinner party dish!