CincyEats

Spring is here and I think I actually have a few minutes to smell the roses.  Maybe  I should say smell the basil because mine is sprouting and I couldn’t be happier.  Now my recipe today doesn’t have basil in it, but I think you will like it anyway. On my extended spring break I threw together the prefect weeknight meal for eating outside on a lovely evening.  Enjoy!

Steelhead Trout with Vegetable Orzo for 2

1  lb filet of steelhead trout

olive oil

salt and pepper to taste

1 squash, diced

1 zucchini , diced

2 garlic, minced

1 medium onion, diced

1 lemon

1 cup orzo cooked to package directions

handful of grated parmesan

For Trout:

1. preheat your grill (I placed the charcoal in an even layer)
2. rub olive oil on both sides of trout, then salt and pepper flesh side generously
3. place filet skin side down for approximately 3 minutes
4. lay a single sheet of foil on grill next to the trout
5. flip flesh side onto foil and grill for 2 – 3 more minutes
6. move to a serving try. starting at one end, slowly peel skin back (it will come off in one piece)

Orzo:

1. put a generous amount (a couple of tablespoons) of olive oil in a a frying pan and heat over medium heat.
2. saute squash, zucchini, onions and garlic for about 5 mintues
3. mix squash and zucchini mixture into orzo
4. add a sqeeze or 2 of lemon, the parmesean and pepper to taste
5. lastly add salt to your liking