So I'd wanted to make Red Snapper but I couldn't find the whole fish anywhere. Next time...
Rainbow Trout in Papillote with Tomatoes gratin
serves 2
1 lb Rainbow Trout or other whole fish, scaled, gutted & deboned
(have the butcher do this for you, if you're at a specialty butcher like Keller's in Albuquerque, they'll do it for free)
Salt & Pepper
Olive Oil
1-2 Cloves Garlic
Few Sprigs Parsley
6 Small Vine Tomatoes (or 4 Medium)
Preheat oven to 425 degrees.
Rinse fish and dry it. Cut a piece of aluminum foil large enough to wrap around the fish entirely to form a pocket/envelope. Place the fish on the foil.
Make sure no bones are in the center of each fillet. You can use your fingers, tweezers or pliers to pull them out.
Salt, pepper and sprinkle with olive oil on each side of outside of fish. I did put salt & pepper on the inside too but no olive oil.
Now fold over the foil and seal the 3 sides. Put it on a baking sheet or pan.
Place it on the bottom rack of the oven & cook for 40 minutes.
During this time, peel the garlic, rinse the parsley and chop them together. Wash the tomatoes and arrange them very close together in a small baking dish. Sprinkle with the mixture of chopped garlic and parsley.
15 minutes before the fish is cooked, place the dish of tomatoes on the top rack of the oven. Serve the fish in its aluminum foil pocket with the tomatoes on the side.
If you LOVE banana splits like I do, you'll LOVE this dessert!
Banana Split Ice Cream Cake
Serves 12-15
8 oz softened cream cheese
1/2 C sugar
20 oz can crushed pineapple (drained)
10 oz pkg frozen sliced strawberries in syrup (thawed)
2 medium firm chopped bananas
12 oz carton whipped topping
1 C chopped walnuts
In a large mixing bowl, beat cream cheese and sugar. Stir in pineapple, strawberries and bananas. Fold in whipped topping and walnuts. Pour into a greased 13 x 9 dish. Cover and freeze until firm at least 3 hours. Great to make the night before an event. Remove from the freezer 30 minutes before serving.
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