Cooking Seafood - Tiffany & Scott Haugen

Wild Rice Stuffed Trout

INGREDIENTS: 

• 4-6 small trout, scaled and cleaned
• 4-6 sprigs parsley and/or lemon balm*
• 3 cups Wild Rice (page 151)
• 1 lemon, sliced
• Olive oil
• Salt & pepper

Remove fish heads if desired. Make several shallow slits in the skin on both sides of the fish. Drizzle fish, inside and out, with olive oil and season with salt and pepper. Place herbs inside fish along spine.

Stuff fish with cooled wild rice and top each fish with lemon slices. Place in a greased baking pan. Bake in a preheated 350° oven 20-30 minutes or until fish reaches an internal temperature of at least 140°. If grilling, partially wrap fish in foil, leaving the top open so they are easy to move around the grill.

Recipe Alternative: For a shortcut, try some of the many prepared long grain and wild rice blends. Traditional flavors, as well as the exotic, pair well with trout.

*Lemon balm is a perennial herb also known as lemon mint or mint balm.

Chorizo Mussels & Clams

INGREDIENTS: 

• 3 pounds fresh clams and/or mussels 1 /2 cup chorizo sausage
• 1/2 cup chopped onion
• 4 cloves chopped garlic
• 3 cups dry white wine

Rinse clams and mussels in cool water discarding any that have opened up. In a large skillet on medium-high heat, saute chorizo sausage with onions 2-3
minutes. Add garlic and wine, bring to a low boil.

Add clams and/or mussels and cover with a tight-fitting lid. After 5 minutes give the clams/ mussels a stir and cover. Let cook an additional 3-5 minutes or until all shells have opened. Discard any shells that do not open.

Serve with crusty bread or over pasta.

Scallop Pico de Gallo

INGREDIENTS

• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup white wine
• 1/4 cup minced sweet onion
• 1 tablespoon minced jalapeno
• 1 teaspoon minced garlic
• 1/2 teaspoon lime zest
• 1/2 pound chopped scallops
• 1 cup seeded, chopped tomato
• 1 cup seeded, chopped cucumber
• 1 tablespoon chopped fresh cilantro Salt & black pepper to taste

In a medium bowl mix all liquids with onion, pepper, garlic and zest. Add scallops and refrigerate 4-6 hours.

Right before serving, add remaining ingredients, stirring gently. Salt and pepper to taste. Serve with tortilla chips*.

*To make homemade tortilla chips, simply brush olive oil or butter onto both sides of a corn or flour tortilla. Place on a baking sheet. Cut into wedges or strips and bake in a preheated 350° oven 3-4 minutes on each side. Scallop Salsa can also be served in a halved avocado.

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