We have been crazy busy around here lately! My husband and I both read the book THE LIFE CHANGING MAGIC OF TIDYING UP and we fell in love with the entire concept. She tells you to go through the whole process in one or two days; however, with a 3 year old, that is nearly impossible. We went through the entire purging process in one weekend, then spent the next couple weeks putting things back together. We got rid of at least 40% of our stuff. Soak that in: at least 40% of our stuff. What would you do if you got rid of almost half of your things? Most people I’ve spoken to have said, “oh that’s awesome! But I could never do that.” I promise, you can. And it’s liberating. You breathe easier, you move easier, and everything becomes more fun. If you are considering doing something similar to this, just do it. Take the plunge and don’t look back.
Now, on to the food! I had never tried (or cooked, obviously) steelhead trout. I wanted to get some salmon, but when I made this, the decent salmon (not even the good stuff) was around $30 per pound. I pretty much don’t buy anything that’s $30 per pound…so that was out. I was talking to the seafood guy and he suggested the steelhead trout. In case you didn’t know this, it’s a fantastic substitution for salmon (and usually less than half the price–I got it for $10 per pound)! It has a similar cook, texture, and flavor. I’m planning on working with it a lot more in the near future!
Steelhead Trout with Citrus Coconut Cream (Whole30 Compliant)
1 pound steelhead trout fillet
salt and pepper
1/3 C onion, finely diced
4 cloves garlic, minced
zest and juice of 2 limes
2/3 C coconut milk
2 tsp basil
1 Tbsp Kerrygold
1.- Preheat oven to 350. Put fish in shallow baking dish and season both sides with salt and pepper.
2.- Heat medium skillet over medium heat. Add Kerrygold, garlic, and onion. Saute 3-5 minutes.
3.- Add lime zest, juice, and coconut milk. Bring to boil. Turn off heat and stir in basil. Pour over fish fillets and bake 10-20 minutes.