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Trout Kabayaki with Avocado

By • July 31, 2014 • 0 Comments

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Trout Kabayaki with Avocadobysavorthis

WHO: Savorthis has a website with the tagline “Eat what I want.” And we also want to eat what savorthis wants. WHAT: Trout disguises itself as eel and chooses avocado as its worthy sidekick. HOW: While the vegetables are quick-pickling, blend together a thick sauce of sautéed shallots, ginger, soy sauce, mirin, and sugar. Use that to glaze trout fillets as they broil, and then serve the fish on a pile of rice and top it with spicy avocado-mayonnaise, tangy pickles, and greens for good measure. WHY WE LOVE IT: When we can’t get our hands on high-quality eel (which is most of the time), we now have the option of turning to broiled trout, instead. Avoid boring plain fish fillets by using Japanese-inspired flavors (and a non-Japanese avocado topping) as the source of new excitement. Trout is going on a revival tour, and we’ve got front-row tickets.
Trout Kabayaki with Avocado

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Trout Kabayaki with Avocado

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