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Sea Trout and Asparagus

April 29, 2012

I know I already posted once today, but tonight’s dinner was worthy of a second post. Being able to do the majority of our food shopping at the farmers’ market is one of my favorite things about where we live. Most Sundays we go to the Jackson Heights market in the morning and pick up food for the week. For Sunday night dinners, we usually get something from the American Seafood stand. The vendors are very friendly and will gladly advise about the best of each week’s catches. We didn’t used to be particularly adventurous fish eaters, but since we’ve been purchasing our fish from them we have tried all kinds of new things. Some of our favorites have been the blowfish tails, barbecued clams, and monkfish.

This week’s dish topped all of them. We made baked sea trout with tomato and cilantro.  As advertised the fish had a deeper flavor without being fishy. Though the vendors always offer general advice about cooking methods, e.g. in the oven with tomato, they always add to look online for details. We used this recipe (with shallots instead of scallions and filets instead of a whole fish). It was fantastic.

On our way to the market this morning I was hoping today would be the day the asparagus arrived. And it was! We got a bunch to a accompany the fish and made a variation of this recently published recipe for Stir-Fried Spicy Asparagus from the New York Times. It was also delicious.


This meal had it all- mostly local ingredients (even the tomatoes!), easy and fast ( under 30 minutes start to finish), and delicious.

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