Wednesday, March 24, 2010

Red Mountain Trout Baked in Yellow Corn Husks


@RedMountainSpa #recipe

Serves 4

Trout Ingredients:
2-8 oz. Idaho Trout Fillets
8 tsp Fresh Herb Rub (see recipe below)
8 slices Lemon
8 slices Roma Tomato
4 sprigs Fresh Thyme
4 squeezes Fresh Lemon Juice
Dash over each fillet Kosher Salt
1-2 per fillet Corn Husks

Fresh Herb Rub Ingredients:
1/2 C Fresh Parsley, chopped
1/2 C Fresh Oregano, chopped
1/2 C Cliantro, fresh, chopped
1/4 C Fresh Rosemary, chopped
1 T Mustard Seed
Pinch Cayenne
Pinch Salt
Pinch Pepper
2 T Lemon Juice
4 T Olive Oil

Trout Directions:
  • Soak the corn husks in water to hydrate.

  • Cut each 8-ounce trout filets in half, making four 4-ounce servings.

  • Squeeze a small amount of lemon juice onto the trout; add a small sprinkle of Kosher salt over each serving.

  • Brush the trout with the herb rub.

  • Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.

  • Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.

  • Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service.

  • To finish, bake for 6-7 minutes in a 400 degree oven.

Directions for Herb Rub:
  • Mix the dry ingredients.

  • Mix the wet ingredients.

  • Mix the dry ingredients and wet ingredients.

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