Here fishy, fishy, fishy!
I came home determined to work out. Do some kind of activity. But instead, I spent a large portion of the afternoon with this guy.
I’ve been holding off writing about this in hopes that it’d magically go away, but no such luck. I did a strength workout on Sunday, including some heavy shoulder work. I was typically sore through yesterday, but then my right shoulder started to recover. And my left didn’t. Now today, my right shoulder feels perfectly normal and my left hurts worse and worse everyday. Now it is to the point that raising my arm above shoulder level sends a stream of pain across my collarbone and up my neck.
It is fantastic!
Anywho, hoping some rest and icing will help it subside. I really don’t want to head to the doctor.
After spending about 20 minutes on the couch, and toying with the idea of ordering out, the Husband convinced me that we should cook these beauties that were waiting in our fridge.
And really, who am I to argue?
Rainbow trout with lemon dill stuffing? Yes, please!
Lemon Dill Stuffed Rainbow Trout (Adapted from Allrecipes)
1 c. whole wheat bread, torn into small pieces
1/2 c. red onion, minced
1 tablespoon dill
1 tablespoon lemon juice
1 clove garlic, minced
1/4 c. extra virgin olive oil
1 teaspoon lemon pepper
1/4 c. grated parmesan cheese
salt and pepper to taste
2 trout, cleaned and head removed
Preheat oven to 400°. Line baking pan with aluminum foil or parchment paper. Mix all ingredients except for trout in bowl. Stuff into open cavity of trout. If any stuffing is left, spread around pan. Bake for 15-20 minutes or until trout skin is darkened, stuffing browns and fish flesh flakes easily.
Serve whole on a plate (or platter in this case) with extra stuffing on the side.
Feel free to ogle at the stuffing that piles out of the fish. Soft, a little crunchy, cheesy and full of flavor.
Needed a bit of green.
Served with a green salad and half of an heirloom tomato. Dressed with olive oil, balsamic vinegar, salt and pepper.
I spent a good 10 minutes deciding which of these beautiful tomatoes were going to make it onto the plate tonight. Heirlooms are just so much fun.
Didn’t have the heart to cut up this Black Krim variety. She is just so silly and cute.
Also served with a side of roasted potatoes. Although these are beautiful and delicious, neither the husband nor I made a dent in them. I grossly underestimated the amount of food just in the trout and the salad.
All together now!
This beautiful plate gets destroyed pretty soon, because you’ve got to take out the bone before you can enjoy. And as we learned from this video, it is easiest post-cooking.
Plowed through the trout and salad, finished most of my stuffing, but had to leave some room for these…
I’m off to go rest and re-ice the shoulder. Sigh. Has anyone out there had a shoulder injury before? Any tips?
Send good healing vibes, please!