Saturday, September 8, 2012

We're Not in Texas Anymore Trout - serves 4

We are finally enjoying what Texas weather should be.  California.  Today, we awakened to a crisp breeze of 65 and are now hovering at 82.  Going to the farmers market this morning was not only great because of what was offered, but it was apparently obvious that everyone attending was in good spirits.  I attended alone however, there were couples who appeared to actually love each other.  No sad faces or looks of disgust.  Venders weren't huffing along, half-haphazardly throwing sacks of goods to buyers.  People were nice to one another, complimenting each other, even offering a pleasant "good morning" to one another.  It's amazing to me that weather affects each of us in different ways.  I get grumpy.  I sweat.  I get agitated and don't want to talk to anyone.  Not even my kids, my husband or anyone for that matter.  Before this wonderful cool air hit, a girlfriend and I literally stood in our friends wine refrigerator until we cooled off after sitting at a miserably hot football game last night.  Who does that?  I'm just lucky to have a friend that has a cooler to stand in so I can cool off.  So, with the probably brief weekend "ah" weather, it's a great time to fire up the grill (or oven) and make use of some up and coming fall vegetables.  Pair with steak, chicken or fish and I promise you will get another "ah' moment before this cool air leaves and makes us all irritated with one another again.  Catch me before it does.


4, 6 oz filet of favorite fish (I used trout that we caught) seasoned with sea salt and pepper
1 pound fresh spinach, rinsed
3 sweet potatoes, peeled and sliced thin (about 1/4')
Really good olive oil
2 tbs minced garlic
1/2 cup finely chopped onion
1/2 tsp red pepper flakes
Sea or Kosher salt
Fresh pepper


Preheat oven to 400.  Meanwhile, line baking sheet with foil, spraying with Pam or olive oil.  Place sweet potato slices in single rows.  Lightly drizzle with olive oil and season with salt and pepper.  Place in oven and bake for about 20-25 minutes.
On another baking sheet, lined with foil, sprayed with Pam or olive oil, place fish on top.  Add to oven when potatoes are 10 minutes from being done.
Once fish is in oven, heat a large skillet and add 1-1/2 tbs olive oil.  Add garlic and onions, sauteing for about 4 minutes.  Add spinach, in batches as it wilts, stirring to incorporate.  Once all has mostly wilted, add red pepper to taste as well as salt and pepper.
Remove potatoes and fish from oven.  Stack potatoes in a line on plate, top with spinach and add fish.  Drizzle with olive oil and serve.  (I use homemade pesto to top off dish.)