Pan-fried Trout With Kale

Pan-fried Trout With Kale

Ingredients:
2 strips of bacon
2 trout fillets
1/2 teaspoon dill
2 cups washed and chopped kale
Juice and zest from 1 lemon
Freshly ground black pepper, to taste

Directions:
Cook the bacon in a large skillet over medium heat. Transfer it to a plate and
crumble it.
Sauté the trout in the bacon drippings until golden brown, firm and opaque,
about 7-10 minutes.
Transfer the fish to a plate and keep warm. Sauté the kale in the same pan for
4-6 minutes, until limp. Season with freshly ground black pepper to taste. Don’t
overcook, as this will cause it to become tough and bitter.
Place the kale on two plates and serve the fish over it. Sprinkle all with lemon
juice and zest.
Grilled Salmon With Grilled Veggies
Serves 4
Salmon is a meaty fish that performs beautifully on the grill. Just make sure to
spray the grill first with a non-stick spray and don’t try to turn the fish until it’s
done. Salmon is cooked when it’s firm to the touch and opaque. Don’t overcook it,
though, which will dry it out.