Kaffir Marinated Trout with Salsa and Pupusas

I think both my husband and i floated somewhere magical whilst eating this meal - mouthgasms were abundant. I really out did myself with this meal,  though it was actually really easy. I used my stick blender's food processor attachment to make the marinade, and had to fight myself to stop from just drinking it right on the spot.

The trout was gifted to us by a good friend for my husband's birthday, all the veggies were homegrown, and i molded up the little pupusas minutes before cooking them.
Here's how it went:

Marinade (amounts are very approximate, more to ratio):

• Splash white wine vinegar
• Splash (about half the amt of the vinegar) olive oil
• Splash (about half the oil) tequila
• Splish worchestershire sauce
• 3 kaffir lime leaves
• 2 garlic cloves
• 1 small onion
• Dashes cumin, salt, pepper, cayenne
• Generous dash hot smoked paprika
• 1/2 a peach

The amounts of the liquid need to be enough to make enough marinade for the amount of fish - but don't overdo the oil or the vinegar, as the onions and the rest of the veg will liquify pretty well and you don't want the vinegar/oil flavors to overshadow the kaffir lime. Blend and resist drinking it all right there in the kitchen.

Salsa:

• Red ripe serranos, seeds and membrane removed
• Red ripe and green jalapenos, 1/2 with seeds and membrane removed
• Porter tomatoes, eighthed
• Finely chopped onion
• 1 peach, diced finely
• Salt, pepper, chilly powder, cumin
• Very small splash white wine vinegar - the peach should be juicy enough to add juice into the salsa

Pupusas:

• Masa harina
• Water, enough to form a soft, not sticky dough
• Shredded cheese and salsa (see above)

I marinated the fish for about 2 hours in the refrigerator - simply poured the marinade of the top of the fish in a pyrex. I later laid out the fish on my toaster oven's pan with space in between, filled with pieces of shredded cabbage, and the marinade poured over the top. I cooked at about 400 for 15  minutes, then decreased to 300 while the hubby finished doing the dishes (an additional 10 or so). The fish is done when it will flake apart and the marinade is simmering.

I made the pupusas after i put the fish in the oven and kept them on a moist cloth until ready to cook - three at a time in a pan on medium until browned on each side. The salsa i made first thing in the morning so the flavors would amalgamate for most of the day.

This marinade was seriously the most delicious thing that has entered my mouth oriface in a LONG TIME. It tasted much like my favorite Thai curry and soup dishes because of the unique flavor of the kaffir leaves. I have 2 kaffir lime plants that i harvest from, but you can find the leaves for sale in most asian markets and some grocery stores that specialize in unique foods (here that would be Fiesta and Central Market/ Whole Foods). It was spicy, but not TOO spicy, as the salsa was VERY spicy consisting mostly of peppers with a few tomatoes instead of the other way around.

Try not to salivate all over your computer  :)

A big PS:

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Soup Recipe, with a kick!

I looooove tortilla soup. Though, actually i've never actually HAD tortilla soup - i just make up soup recipes that i refer to as being tortilla soup. There are never tortillas involved.

Usually i throw together some hominy, Rotel, chicken or turkey meat (or no meat) and some stock and spices to make a yummy, brothy, spicy soup refreshing on hot or cold days. This evening i created a soup full of ingredients from the garden and homemade turkey stock. I formed ground turkey into balls for a little textural excitement, and served with a dollop of sour cream. This made the perfect amount for two hungry humans - could be spread out to 3 or even 4 servings as a side dish.

Zesty Summer Soup with Turkey Meatballs

• 1/2 pint condensed turkey stock
• 2 or so pints water
• Several small red onions (garden fresh onions really make me cry!)
• 2 cloves diced garlic
• 2 serrano peppers, red ripe and diced
• 3 kaffir lime leaves roughly torn
• Double handful Porter Improved (could use roma) tomatoes, quartered
• Salt, pepper, cumin, hot smoked paprika - season to taste
• Ground turkey
• 1 package ground turkey
• Splash Worchestershire sauce
• 1-2 T taco seasoning (i use Colorado Spice Company, no msg)
• Salt, pepper, cumin, chilly powder
• Handful of whole wheat orzo pasta

Place  all veggies and liquid into a medium pot and bring to a boil - simmer, covered until broth takes on some kaffir taste, about 15-20 minutes. Add meatballs and cook until they all float and are cooked through, about 10 minutes. Add orzo 10 minutes before serving. Be sure and dip that ladle all the way to the bottom to get even dispersal of goodies.

You could add many other veggie options, and sub the ground turkey for shredded rotisserie type chicken leftovers or even beef or pork meatballs. I just love making soup - it's really so much easier than you would think, and just about anything is possible. I really see no reason to buy canned or cartoned soups from the store - make your own! It'll taste even better!

Summer Salsa Recipe

I love salsa. LOVE. Dipped, as salad dressing, on potatoes, in my face via spoon or jar. I could eat salsa all the time. But i only make it when i have all the necessary ingredients ripe in my very own garden. I save the cilantro in the winter - dice and freeze it, and the rest of the produce is plucked fresh off the vine straight into the salsa bowl. I usually make chunky salsa, chopping the veg by hand. This time i used my blender to create a smoother salsa.

Super delicious!

• Tomatoes, i used Porter and Japanese Trifele - as many as filled the blender
• Splash apple cider vinegar
• Splish lime juice
• Pinch taco seasoning, cumin, pepper, salt
• Hand full of serranos, most whole, a few with seeds removed
• 2 jalapenos, seeds removed
• Small bunch garlic chives
• 1 onion, i used several small multiplying onions
• Cilantro, about 1 T

Stuff as much as fits into the blender and chop, pour out about half and add the rest of the ingredients and chop - blend as smooth as you like. You may want to add more salt to taste. I like to refrigerate mine for a while to co-mingle the flavors. It thickens as it chills as well. Tonight we'll have nachos with beans, cheese, and delicious salsa! I earned my nachos today: lots of digging digging digging the new allium garden on top of my morning aerobics session. That much sweating has to be rewarded with something this delicious! Sorry, we scarfed them down before i had a chance to snap a picture - but this is how i make nachos:

Place thin layer of chips on oven sheet, sprinkle with shredded cheese, follow with another layer of chips, cheese. Bake 350 until sizzling and cheese has melted. Serve on a plate with a bowl each of beans and salsa in the center - cheesy chips may be dipped into the yumminess and don't get soggy! Can also add black olives, sliced jalapenos, onions, lettuce, you name it!