GEORGE'S RECIPES 12-19-2013
PAN FRIED TROUT WITH TOMATO, BASIL & PANCETTA
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
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
MEDITERRANEAN SHRIMP & ORZO SALAD
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
Combine all ingredients and toss with cooked orzo.