Ingredients
- Roasted Vegetables
- 3 /4 c. Sweet potato, Peeled, diced medium
- 3/4 c. Brussel sprouts, halved
- 1/2 c. Zucchini, diced medium
- 1/2 c. Yellow squash diced medium
- 1/4 c. Red onion, diced medium
- 1/2 c. Cherry tomatoes, whole
- 2 t. Olive oil, prepared
- 2 t. Maple syrup, pure
- 1 1/2 t. Garlic, fresh, minced
- 1/2 t. Kosher salt
- 1/8 t. Black pepper, ground
- Avocado Wild Rice Pilaf
- 1 T. Salted butter
- 1/4 c. Yellow onion, chopped fine
- 1 c. Wild rice blend
- 3 c. Vegetable broth, prepared
- 1 ea. Bay leaf, dried
- 1 ea. Thyme, fresh sprig
- 1/4 t. Kosher salt
- 1/4 c. Maple syrup, pure
- 2 T. Dried cranberry, prepared
- 2 T. Pepita seeds, roasted
- 2 T. Flat-leaf parsley, fresh, chopped
- Avocado Beurre Blanc
- 1 t. Canola oil
- 2 t. Shallot, sliced
- 2 t. Leeks, sliced
- 2 T. White wine
- 1 t. White wine vinegar
- 2 T. Lemon juice
- 1 1/2 c. Heavy cream
- 1/4 c. Avocados From Mexico, fresh, puree
- 1/2 t. Kosher salt
- 1/2 t. White pepper
- Crab Stuffing Mix
- 3/4 c. Lump crab, fresh
- 1/2 c. Slated butter, melted
- 1/2 c. Panko bread crumbs
- 1/4 c. Parsley, fresh, chopped
- 1/4 c. Red bell pepper, diced small
- 1/4 c. Yellow bell pepper, diced small
- 1/4 t. White pepper, ground
- 1 t. Kosher salt
- 1/4 t. Cayenne spice, ground
- 1 T. Lemon juice
- Trout Crab'acado
- 4 ea Trout, fresh, 4-ounce
- 1 t. Kosher salt
- 2 c. Crab Stuffing Mix
- 4 T. Avocado Beurre Blanc
- 2 c. Avocado Wild Rice Pilaf
- 2 c. Roasted Vegetables
Instructions
- Roasted Vegetables
- Preheat oven to 425°F.
- Place all vegetables into a large mixing bowl.
- Add olive oil, syrup, garlic, salt, and pepper, gently tossing to combine.
- Place vegetables in a single layer onto a sheet pan.
- Place into oven and roast for 12 to 15 minutes, or until tender. Serve immediately.
- Avocado Wild Rice Pilaf
- Heat butter in medium saucepan over medium-high heat.
- Add onion, stirring frequently, until softened, appoximately 4 minutes.
- Add rice; stir to coat grains with butter.
- Cook, stirring frequently, until grains begin to turn translucent, approximately 1 minute.
- Add vegetable broth, bay leaf and thyme to rice; return to boil.
- Reduce heat to low to simmer until all liquid is absorbed.
- Remove bay leaf and fresh thyme.
- Remove cooked rice from saucepan.
- Gently combine cooked wild rice with salt, maple syrup, cranberries, pepitas and parsley. Serve immediately.
- Avocado Beurre Blanc
- In a medium saucepan, swat shallots and leeks in oil until translucent.
- Add wine and vinegar; simmer and cook until most of the liquid has evaporated.
- Add 1 tablespoon lemon juice and heavy cream; let reduce by half.
- Remove from heat and strain sauce using a fine-mesh chamois strainer.
- Return strained sauce to a pan; bring to a simmer.
- Remove from heat.
- Add remaining 1 tablespoon lemon juice and avocado purée.
- Season with salt and pepper. Serve immediately.
- Crab Stuffing Mix
- Place all ingredients into mixing bowl.
- Gently fold all ingredients together until well combined. Use as needed.
- Trout Crab'acado
- Place trout filet onto a clean baking pan.
- Season trout filets evenly with salt.
- Spread ½ cup Crab Stuffing Mix evenly over each trout fillet.
- In large pan over high heat, melt butter until it begins to bubble.
- When butter has started to bubble, place trout fillets crab-side down into pan. Crisp until golden brown, approximately 3 to 5 minutes.
- Flip trout fillets over and finish cooking until fish is moist and flaky, another 2 to 3 minutes.
- Pour ¼ cup Avocado Beurre Blanc onto each of 4 serving dishes.
- Portion ½ cup Avocado Wild Rice Pilaf on top of sauce.
- Portion ½ cup Roasted Vegetables over rice.
- Gently place crab-crusted trout over vegetables and serve immediately.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
