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Dec. 19th Recipe

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GEORGE'S RECIPES 12-19-2013

PAN FRIED TROUT WITH TOMATO, BASIL & PANCETTA

Ingredients

2 ounces chopped pancetta

2 cups cherry tomatoes, halved

1 teaspoon minced garlic

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

1/4 cup small basil leaves

1 tablespoon canola oil, divided

4 (6-ounce) trout fillets, divided

4 lemon wedges

Preparation

1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to

brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3

minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to

coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt.

Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork.

Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and

remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.

Sustainable Choice: When shopping, look for U.S.-farmed rainbow trout. Avoid wild-caught lake

trout.

MEDITERRANEAN SHRIMP & ORZO SALAD

Ingredients

1/2 cup chopped pitted green olives

1/4 cup basil leaves

3 tablespoons finely chopped red onion

3 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

1 pound small shrimp, cooked and peeled

1 cup diced plum tomato

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon freshly ground black pepper

16 oz. orzo, cooked per package instructions

Preparation

Combine all ingredients and toss with cooked orzo.