Wednesday, October 5, 2011

Green Goddess Rice with Broiled Trout

I came across this recipe as I was watching Food Network. Its basically something like pesto.  After reading the mixed review, I thought of making it since I had some avocados in the fridge.  It was pretty good. Slight tang from the lemon juice and creaminess from the avocado.  I served it with broiled trout fillets.


1 1/2 cups Basmati rice
1 small avocado, peeled, pitted, and coarsely chopped
1/2 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper


  • Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
  • Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
  • Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

Broiled Trout Fillets

1 lb steelhead trout fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan

  • Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
  • Preheat broiler.
  • Mix together all remaining ingredients except fish into a well-blended paste.
  • Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
  • Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
  • Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
When I bought this, I almost thought it was salmon when the fish monger told me its trout.

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