Sunday, January 11, 2015

A light dinner

Lake trout, rice and asparagus

After the richness of the holidays feasts and a trip to delicious New York, we were ready for a little lighter fare. Our wonderful local market had a special on fresh caught lake trout. 

After searing in a screaming hot cast iron skilled, the fish went under the broiler with just some butter and salt. The end result was moist and flavorful trout, enhanced with some lemon juice, butter and capers. 

Rice pilaf (the original recipe by Craig Claiborne never fails) and asparagus rounded out the meal, with a crisp Bogle Sauvignon Blanc. 

On a freezing cold night, it was the perfect dinner. 

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