So I got this Kale recipe from Cheeky Chicago this morning. Looks super delicious. Now, I am neither a vegan nor a vegetarian but I like vegetables. Especially the ones cooked or prepared in a bold flavors. With this recipe, I’d add grilled trout and make the kale dish (click on the link below) as a side.
Here’s how I’d prepare my grilled trout:
-Get a couple of fresh trout fillets
-(In a large bowl) Pour a little bit of apple vinegar, enough to coat the fillets on both sides. Lemon juice works fine too.
-Mix a little bit of salt and (1 teaspoon of) ginger powder, chili powder, coriander powder, and chopped garlic.
-Rub the spices to the the vinegar-coated fillets
-Drizzle with a little bit (1 tablespoon) of olive oil
-Let them sit for 15 minutes
-Wipe the surface of the grill with olive oil
-Heat up the grill
-Grill each side of the fillet for 4 minutes (total 8 minutes)
-Leave the fish alone and flip only when the surface facing you changes color