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Speckled Trout Stirfry
Try this recipe with fish, shrimp, chicken -- anything!
4 trout fillets
chopped creole veggies (bell pepper, onion, celery, parsley, garlic)
sliced baby portobello mushrooms
snow pea pods
chopped red bell pepper
teriyaki sauce (bottled)
1/2 cup pineapple tidbits in juice
1 cup instant rice
1 cup water
Over medium heat, saute fillets in olive oil. Sprinkle with cajun seasoning. When fish begins to flake, remove to a plate. In the same pan, saute all veggies for a minute or two (still crisp). Add 1/4 to 1/2 cup teriyaki sauce, pineapple and juice. Stir. Add instant rice and water. Bring to a boil, then let simmer over low-med heat for 5-7 minutes. Until extra water is absorbed and rice is tender. Add fish back to pan. Stir to incorporate. Fish should break up into bite size pieces easily. Serve immediately.
If you have cooked leftover rice, skip the instant rice and water and toss the rice in with the teriyaki sauce.