Herb and Mustard Trout with Rosemary-Shallot Smashed Sweet Potatoes and Sweet Dumpling Squash in a Citrus Sauce

I love this fish. Trout is one of those tasty light, white fishes that does not have a strong flavor of its own so it can be prepared in vastly different ways. This easy and quick version combines fresh herbs with a slight zing of mustard that melds perfectly today to have a little party with your taste buds. It's light, full of flavor, and healthy. Oh yeah, and quite easy to make.

To go with the fish I prepared some smashed sweet potatoes in true fall/winter fashion, but included some fresh rosemary and sauteed shallots for extra flavor and texture. Finally, I whipped up some roasted sweet dumpling squash in a light citrus sauce. The citrus sauce also included some fresh herbs, tying all three pieces of this meal together perfectly while still showcasing different flavors for each piece.

If you haven't tried sweet dumpling squash before, I highly recommend it. It's flavor and coloring is very similar to the delicata squash, but it is shaped like an acorn squash instead of being long and thin. The skin is tender enough to be enjoyed, making this a cinch to prepare. The "flesh" of the squash is very sweet and practically melts in your mouth when cooked. Buy it in the late fall and stock up so you can keep cooking this all winter.

Difficulty: easy
Time: 50 min
Cost: $19.70



Sweet Dumpling Squash in a Citrus Sauce
Time: 45 min

Ingredients:
2 tsp lemon rind, grated
2 tsp orange rind, grated
1/4 c lemon juice (fresh)
1/4 c orange juice (fresh)
1 tbsp sugar
1/8 tsp tarragon
2 tsp butter or margarine
1/2 tsp black pepper
2 sweet dumpling squash

Get your oven pre-heating to 350 degrees.

Cut the squash into quarters. Remove the pulp and seeds and discard them. Then grease a cookie sheet with cooking spray and place the squash, a cut side down, on the cookie sheet. Bake for 30 minutes. The squash should be quite tender.

While the squash is preparing, get the sauce ready. Put the lemon rind, orange rind, lemon juice, orange juice, sugar, and tarragon in a small pot. Whisk together and then bring to a boil. As soon as the liquid boils, reduce the heat and simmer for 10 minutes. The sauce should reduce and thicken slightly. After 10 minutes, remove from heat and add the butter/margarine and pepper. Whisk or stir in to evenly combine.

When the squash comes out of the oven take the pieces and put them on a serving plate, skin down so they form a bowl-like shape. Use a fork to scrape a few lines into the pulp of each squash. Then drizzle the sauce evenly over all of the pieces before serving.

Rosemary-Shallot Smashed Sweet Potatoes
Time: 45 min

Ingredients:
4 tsp olive oil
2/3 c shallots, diced
2 tsp brown sugar
1.5 lbs sweet potatoes, chopped into 1/2" cubes
1 tbsp fresh rosemary, diced
1/2 tsp black pepper

Heat 1 tbsp (3 tsp) of olive oil in a small pan over medium low heat. When the oil is hot, add the shallots. Saute for 5-7 minutes. Add the brown sugar and saute for another 20 minutes, stirring just often enough to keep from burning. The shallots should be nicely caramelized at the end.

As the shallots are caramelizing, put the sweet potatoes into a pot and cover with water. Bring to a boil and then keep at a light boil for 8-9 minutes or until the sweet potatoes are soft. Drain them and then put the sweet potatoes into a bowl.

Use a potato masher to mash your sweet potatoes until all chunks are removed and they are a creamy texture. Add the rosemary and black pepper and mix well. Drizzle the remaining tsp of olive oil over the sweet potatoes and add the shallots. Stir one last time before serving.

Herb and Mustard Trout
Time: 15 min

Ingredients:
1 lb Rainbow trout
1 tbsp dijon mustard
1/2 tsp tarragon
1/4 tsp paprika
1.5 tbsp panko

(this recipe is based upon a similar one fro Cooking Light)

Get your oven preheating to 450 degrees.

Coat a baking pan with cooking spray. Place the trout fillets on the pan, skin side down. In a small bowl, mix together the mustard and tarragon and then use a spoon to spread the mustard mixture evenly on top all of the fillets. Then sprinkle the panko and paprika evenly over the top of the mustard-coated trout.

Bake for 10 minutes or until fish is fully cooked and enjoy immediately.