Trout is a very mild fish and can be either fresh water of saltwater.  Recently, I picked up some fresh water trout at AJ’s.  The two filets weighed a little over .84 lbs for two of us.

I pre-heated one side of the grill only, attempting to control the heat and returned to the kitchen to wash off the fish.  After patting dry, I sprinkled each with some freshly ground pepper and Hawaiian Sea Salt, added several sprigs of washed cilantro and two thin slices of fresh lemon.

Separately, I boiled a large pot of water and added a package of very colorful noodles, cooking it al dente.  As well, I had settled on broccoli spears for a veggie, steaming it covered for about 6 or 7 minutes.

Just prior to placing the fish filets on the grill, I melted a half stick of butter and added about two teaspoons of finely chopped cilantro ( I love cilantro) and about two teaspoons of freshly squeezed lemon juice. 

Finally time to hit the grill, I turned the temperature down to low as the filets were thin and I wanted to reduce the chance of charring the fish.  After cooking for just a few minutes with the cover closed, I layered a couple of tablespoons of the melted butter mixture on to each filet and closed the cover.  A few minutes, later the fish was ready, still pink but opaque.  Despite my care in cooking, the underside still charred a bit but crisp skin is a delicacy in my book. 

I placed a healthy portion of pasta on our plates, topped with just touch of olive oil and grated parm cheese, carefully placed the fish beside the pasta and found space for the broccoli now topped with garlic/herb dried spice and parm cheese.

We paired this with a Chenin Blanc but I am convinced that a Chablis, Riesling, Gewurztraminer or Chardonnay would have worked equally well…your choice.

Do you have a favorite “Dinner Tonight” suggestion?  Share it on the Comment section or better yet, in the Community Forum (www.wineinquirer.com/forum).

The second dish is courtesy of Marketplace @ Acacia, a new Euro deli concept created by owner Albert Hall.  Each night of the week (except) Sunday, Albert and the staff feature a ready prepared dinner from salad to dessert.  Here are the menus for the remainder of this week.  All dinners are priced at $20 and may be picked up between 4-6pm.

Monday, 11/16

 American Garden Salad, Iceberg, Tomatoes, Cucumbers, Carrots, Bell Peppers, Ranch or Herb Vinaigrette

Country Style Meat Loaf

Horseradish Mashed New Potatoes, Steamed Baby Broccoli

Pie of the Day

 Tuesday, 11/17

 Field Greens with Arizona Tomatoes and Hand Pulled Mozzarella, Vinegar and Olive Oil

Grilled Vegetable Lasagna

Zucchini, Eggplant, Roasted Peppers, Portabella Mushrooms and Spinach

Layered With Ricotta, Mozzarella, Parmesan Cheeses and Traditional Red Sauce

Garlic Bread

Tiramisu

 Wednesday, 11/18

 Spinach and Napa Cabbage Salad, Warm Pancetta Dressing

Wood Roasted Pork Chops with Apricot Chipotle Glaze

Au Gratin Potatoes and Fresh Green Beans

Bread Pudding with Caramel Sauce

 Thursday, 11/19

 Caesar Salad

Herb Roasted Chicken, Chestnut-Sage Dressing and Natural Pan Jus

Chef’s Fresh Vegetable Medley

Dessert of the Day

 Pieday, 11/20

 Garden Salad Pie

Justin’s Pot Pie

Daily Pie

 Saturday, 11/21

 Pineapple Cole Slaw

Barbeque Baby Back Ribs

Baked Beans and Corn on The Cobb

Double Fudge Brownies

 

Pastiche:  is offering, for a limited time, a Bedrock Chop that would make Fred Flintstone salivate!  Pat has brought in a limited number of…….are you sitting down for this one…..3 and 1/2 lb rib chops on the bone, served on a two foot platter with broccoli and mixed veggies.  The dish runs $59.  I am told that this cut is from the same area as a ribeye.  The bone itself weighs about 3/4 lb leaving a little over 2 and 1/2 lbs of delicious beef and some fat for flavor.   The chef recommends that it be cooked medium rare, which is exactly how my son and I, splitting the monster,  had it served last evening.  The flavor was magnificent and, as it was delivered to our table, generated some interesting inquiries from nearby guests.  Pats tell me that if the demand continues, he will place the Bedrock Chop on the menu regularly.  Don’t be surprised if you see Fred and Barney in there sometime.