Steel Head Trout with a dijon glaze and Zucchini cakes

Steel Head Trout with a dijon glaze and Zuchinni cakes

Originally uploaded by lyricalmezzo

Okay! This dinner is a result of being somewhat rested, being on spring break and having a hot stone massage this afternoon. I decided to make a nice dinner tonight. Not that I don’t ALWAYS make a nice dinner, but a dinner that takes a bit more time than usual since I have it to spare. I started with steel-head trout – its a nice light fish, not as oily as salmon and very tasty.

Mix together
2 tbls of spicy mustard
1 tsp of honey
1/4 tsp of tumeric (I didn’t have tumeric so I used curry – it seemed fine to me)
1/4 tsp of red pepper flakes
1/4 tsp of garlic
1/4 tsp of salt
Rub mixture onto the fish; broil on well oiled pan for about 5-7 minutes (if you use salmon it may take a bit longer)

For the zucchini cakes
Grate 2 medium zucchini – mix with 2 tbs. of salt; let stand for about five minutes. Squeeze dry or spin in a salad spinner.

Stir in zucchini with
1/2 cup all purpose flour
1/3 cup of parmesan
1 egg
1/4 cup chopped yellow onion
1/2 tsp of garlic
1/2 tsp of baking powder
1/2 tsp of salt
1/4 tsp of red pepper

Heat 2 tbls of olive oil in a pan – drop zucchini mixture by the 1/4 cup full, flatten and fry about 2 minutes per side.

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Getting ready for spring/summer eating

It has been a long winter of proteins that aren’t from the sea. As spring approaches, that is beginning to come to an end. While this does mean that oysters are going out of season, it also means lots of other treasures: I have been remiss in keeping the food blog updated so I am going to double post this one – forgive. Here are a variety of seafood treats I have had of late.

Talapia – breaded with Parmesan, bread crumbs, and garlic, fresh veggies with feta:
Dredge the fish in egg and coat with bread crumbs, garlic and parmesan. You can either pan fry or bake – I baked it in a 350 degree oven for about 15 minutes; just about the amount of time it took to cut and saute the vegetables. I aslo served red coral rice on the side – cooks like regular long grain rice and is super flavorful…if you can find it in your area, give it a try.

Sauteed shrimp, wilted spinach, roasted new potato:
Saute shrimp in olive oil and a bit of butter, season to taste with salt and pepper and garlic; saute spinach just until warmed with olive oil and garlic – serve immediately and enjoy.

Crab cakes, baked potato, (cesar salad not pictured):

I got a deal on some crab claw meat (blue crab) and decided to make crab cakes. Mix meat with one egg and season with bay seasoning, red pepper and paprika – add enough bread crumbs to hold it all together and then pan fry in shallow oil. You don’t need to do anything else to these – you can muck it up with a sauce, but to me – this is the way to go. I served this with a baked potato and Cesar salad – YUM!

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