Yes, the fish and vegetables are the main course but if there is a key ingredient in this easy-to-make recipe, it’s the sauce. The sauce is the glue that holds this meal together. It creates liquid for the vegetables to simmer and steam for the fish to cook on top with all the flavors melding together in a moist style of cooking that is perfect for fish which can tend to dry out when grilled, baked, or pan-fried.
The following recipe gets its spark from Two Brothers seasonings and Heinen’s brand sauces. The simple act of cracking open a jar of Heinen’s Sriracha Green Dragon Sauce brings out the best in nearly any type of fish, transforming it into a restaurant-worthy meal with the clean fresh flavors of Asia.
Ruby Trout is a favorite at our house as it’s not only full of good-for-you omega-3’s but it’s mild and delicious as well. I’ve paired the trout with Swiss chard, mushrooms, onion, garlic and a green sriracha sauce with a sweet/tart heat. This sauce doesn’t breathe fire like regular sriracha, but it’s delightfully spicy and addictive. I can’t resist squirting it over my morning eggs and it’s even found its way into soups and stews. If you like a little spice, try it. You’ll like it.
Other Asian inspired sauces, this time from the Two Brothers line, are Black Bean and Garlic Sauce and Honey Lime Sriracha, and all can be used interchangeably in the following recipe to make a simple, healthy meal more of a celebration. I like to call it a “baseline recipe” because once you get the hang of making it it’s easy to substitute other ingredients based on season, what looks good in the fish case or what you might have lurking in your crisper drawers. Just swap out the fish, vegetables and sauce and you can create a totally different dinner using essentially the same plan. I encourage you to experiment and utilize the technique in this recipe with your favorite ingredients and flavors and let me know how it goes. Maybe you’ll come up with the next brilliant dinner idea. In the meantime, try this recipe out on a busy weeknight or anytime you need dinner to be healthy, easy, quick and delicious.
Ruby Red Trout with Swiss Chard, Mushrooms and Green Sriracha Sauce
Start to finish: 35 minutes
Hands-on time: 25 minutes
Trout and Swiss chard are one of my favorite combinations partly because I love the taste and partly because I feel so good eating it. The sriracha sauce takes a meal that is mostly good for you into the zone of a meal that also tastes fabulous. It’s a win for the taste buds and a healthy lifestyle. What’s not to like about that?
It’s that easy: This green sriracha sauce is delicious on eggs, quesadillas, nachos or anyplace you’d like a little heat with a tart edge.
- 1 ½-lbs ruby red trout or salmon, cut into 4 pieces
- 1 teaspoon Two Brothers Seafood Seasoning
- A sprinkle of Two Brothers Seasoned Salt plus 1/2 teaspoon
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 10 cremini or button mushrooms, sliced
- 2 bunches Swiss chard, leaves cut from stems and chopped, stems thinly sliced and separated
- 1/2 cup Heinen’s Sriracha Green Dragon Sauce
- 1/4 cup chicken or vegetable broth
- 24 grape tomatoes, halved
- 2 tablespoons chopped fresh cilantro
Season the fish with the seafood seasoning and a sprinkle of seasoned salt and pepper.
Heat a 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, add the onion, garlic, mushrooms and chopped stems from the Swiss chard. Sauté for 3 minutes or until the vegetables begin to soften. Add the chopped leaves in batches as they cook down and the 1/2 teaspoon seasoned salt and toss until the leaves are wilted. Add the Sriracha and broth and bring to a simmer. Top with the fish, cover, reduce the heat to low and simmer for 10 minutes or until the fish flakes with a fork. Taste the vegetables and add more seasoned salt and pepper to taste.
Divide the fish and vegetables among 4 heated plates and garnish with the tomatoes and cilantro.
Extra Hungry? Cook up a little couscous to help fill out the plate and soak up the tasty sauce.
In the glass: A slightly chilled Beaujolais is my go-to with red trout or salmon.