Pickett’s Ranch Trout | Summer Squash | Tomato | Corn | Cilantro | Salsa Verde
Ingredients
1 Pickett’s Ranch Boneless Trout (about 12 oz)
3 each small lemon ball or yellow crookneck summer squash
1 small heirloom tomato (diced)
1 ear summer corn (kernels only)
2 stems cilantro (picked)
¼ C Salsa Verde (see recipe below)
½ C Peanut Butter
Salt & Black Pepper (as needed)
EVOO (as needed)
Red Wine Vinegar (as needed)
Canola or Grapeseed oil (as needed)
Directions
-In a small bowl, combine the Tomatoes, Corn and Cilantro. Season with EVOO, Salt and Black Pepper. Let Stand
-Prep the Squash by cutting in half lengthwise and scooping out seeds with a spoon.
-Heat a non-stick or cast-iron pan on medium high till very hot.
-add 1 T canola or grapeseed oil.
-Sear/roast the squash, cut side down till it softens. Turn over and cook 1 min longer.
-Remove and season with salt and pepper
-Cut the trout in half, season with salt and black pepper
-Heat a non-stick or cast-iron pan on medium high till very hot.
-add 1 T canola or grapeseed oil.
-Saute the fish, skin side down, till crip and cooked through.
-Remove to a plate to rest.
To assemble on the plate:
-Smear Peanut Butter on plate
-Arrange 3 halves of roasted squash on top of peanut butter.
-spoon corn, tomato and cilantro mixture in and around them.
-place trout on top of set.
-drizzle with salsa verde to finish
Salsa Verde:
100% roasted tomatillos
25% cilantro
20% lime juice
5% chx stock
15% roasted jalape}os
15% roasted garlic
-Toss garlic, jalapenos and tomatillos in oil and salt and pepper and roast
-Leave seeds in half of jalapenos, remove from other half
-Blitz it all together season to taste
