Head over to Café Vermillionville located in Lafayette on W. Pinhook Road to enjoy this Eat Fit Approved recipe, or make it for yourself right at home!
Pan-seared rainbow trout & shrimp
- 4 fillets of skin-on rainbow trout
- 8 16/20ct. Gulf shrimp
- 1 tbsp. olive oil
- Dust all over with salt and pepper
Heat oil in pan to *almost* smoking. Sear the trout skin side down until crispy. Sear the shrimp in the same pan until cooked.
Béurre Blanc Sauce (makes one oz. servings)
- 1/4 cup white wine
- 1/8 quart heavy cream
- 1 tbsp. butter
- 1/2 shallot
- 1 tbsp. garlic
- 1 tbsp. lemon juice
Butternut Squash Hash (makes four servings)
- 1 whole, peeled butternut squash
- 1 whole, unpeeled yellow squash
- 1 whole, unpeeled zucchini
- 1/2 red bell pepper
- 1/4 red onion
Dice and roast butternut squash at 400 degrees for 20-25 minutes. Dice yellow squash, red bell pepper and zucchini. Coat the bottom of the saucepan with 1 tbsp. of olive oil. Combine all ingredients with salt and pepper. Cook for 3-5 minutes on medium/high heat.
Serve 1/4 butternut squash hash recipe on a plate, top with filet of trout, two shrimp and 1 ounce of beurre blanc sauce
Nutrition Facts: 380 calories, 23 grams fat, 8 grams saturated fat, 420 mg sodium, 21 grams carbohydrates, 4 grams fiber, 6 grams sugar, 25 grams protein