Trucha Primavera Recipe
Pan fried rainbow trout topped with sautéed spinach and spinach sauce, served with white rice and black beans.
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Ingredients
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Fish
Sautéed Spinach
Spinach Sauce
Rice and Beans
Method
Fish Preparation
- 1
Season the Trout
Pat the rainbow trout fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan Fry the Trout
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for about 4-5 minutes, or until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and keep warm.
Sautéed Spinach
- 3
Sauté the Garlic
In the same skillet used for the trout, add 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Cook the Spinach
Add 4 cups of fresh spinach to the skillet. Sauté for 3-4 minutes until wilted. Season with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper. Remove from heat.
Spinach Sauce
- 5
Blend the Spinach Sauce
In a blender, combine 2 cups of fresh spinach, 0.5 cups of heavy cream, 0.25 cups of grated Parmesan cheese, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper. Blend until smooth.
Rice and Beans
- 6
Cook the Rice
In a medium saucepan, combine 1 cup of white rice, 2 cups of water, and 0.5 teaspoons of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.
- 7
Prepare the Black Beans
In a small saucepan, heat the drained and rinsed canned black beans over medium heat until warmed through. Season with salt to taste.
