Hey, Let’s Talk! Basil Lime Trout! by Van Reech

Edgar's picture
Article Image Alt Text

While trying to decide what to cook for a Saturday dinner Susan and I agreed on Healthy, Simple, and Something we could cook together. While knocking several ideas around she asked me if I had any original recipes that I created that would fit the bill? After thinking a minute I remembered one I’d done back when I lived in Baton Rouge and suggested my Basil Lime Trout. She suggested a real Caesar Salad side and adding a Chardonnay we were on!

Now a pretty funny aside to the creation of this simple recipe is that I actually had wanted to do a recipe that called for Red Snapper with Lemon and Parsley sautéed in real butter. But all I had on hand was an ancient bottle of dried Basil, left over lime wedges from Cinco de Mayo, cheap Olive Oil and some Tilapia fillets (ugh!). However, this combination was amazingly good and the Basil paired with the limes very well. I realized that with better ingredients like fresh Basil, good Olive Oil, and a more favorable fish like Trout or Flounder this creation would be delicious.



To read more please log in or subscribe to the digital edition. http://etypeservices.com/Mansfield%20EnterpriseID391/


Rate this article: 
No votes yet