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The Dish: Seasons of Change

Spring, Fall, and Winter are the best times of the year for fresh trout. There are also many delicious vegetables and fruits. Fall’s apple abundance is a great blessing to the cook with many varieties and recipes – below is one of my favorites.

SPICY LEMON TROUT
Prep time: 5 minutes. Cooking time: 8 minutes. Serves: 4

1  tbsp fresh lemon juice
1 tbsp virgin olive oil
4 (6 oz) trout fillets
1-1/2 tsp dried thyme
1 tsp paprika
½ tsp salt
½ tsp pepper
12 thin slices of fresh lemon
2 tbsp olive oil or cooking spray

Combine juice and oil; Lay trout skin side down and brush flesh (inside of fish) with mixture. Combine thyme, salt, paprika, and pepper; sprinkle evenly on inside of each fish. Place 3 lemon slices onto one side fish; fold other half over. Heat cast iron frying pan. Pour in oil or coat with spray; heat. Place fish in pan, sauté 4 minutes on each side or until cooked to your liking.

Note: Or, preheat broiler. Place fish on broiler pan coated with cooking spray; broil 4 minutes on each side.

Serving: Heat serving plate, before placing fish on it. 

 

MUSHROOM VEGETABLE SOUP
Prep time: 15 minutes. Cooking time: 45 minutes. Serves: 8 (1 cup servings)

2 tbsp virgin olive oil
1-1/4 cups chopped carrots
1-1/4 cups chopped onions
½ cup chopped celery
1 tsp dried dried thyme or oregano
1 lb sliced fresh brown mushrooms
1 lb sliced fresh white mushrooms
6 cups vegetable stock
Salt and pepper to taste
GARNISH: ½ cup chopped green onion

Heat oil in a stockpot over medium heat. Add carrots, onions, and celery. Cook, stirring often, until tender but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour vegetable stock into the pot and season with salt and pepper. Cover and simmer over low heat for about 30 minutes. Ladle into serving bowls and serve with green onions sprinkled on top.

Note: Prepare some wild rice according to package directions and add to soup during the final 10 minutes of cooking.

EASY APPLE DESSERT
Prep time: 5 minutes. Cooking time: 10 minutes. Serves: 4

1 lb apples, quartered, cored, and peeled
1 tbsp maple syrup (or a little sugar)
1 tbsp water

Slice the apples and place in a medium saucepan with a little maple syrup and water. Cover the pan and place over a medium heat. Bring to a good simmer and cook for 5 minutes, stirring occasionally. Continue cooking for another couple of minutes until apples softened and chunky.

Serve over the best vanilla ice cream.

Note: Add a couple of whole cloves while cooking the apples, but remember to remove them before serving!

Note: Stewed apples can be kept for a week in the fridge, so triple the recipe and spoon it over your cereal or create other tasty desserts.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521.

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