Quick Bites: Catch of the Day

Tahoe Crawfish Pot Stickers

INGREDIENTS

1 Tbsp olive oil

1 cup Tahoe crawfish tail meat

2 tsp minced shallots

1 tsp minced garlic

1 Tbsp chopped green onion

1 Tbsp chopped red bell pepper

1 Tbsp chopped toasted pine nuts

2 Tbsp grated kasseri cheese

24 pot sticker wrappers

1 cup Big Horn Olive Oil Company Neapolitan Herb Dark Balsamic Vinegar

¼ cup Big Horn Olive Oil Company Garlic Infused Olive Oil

long chives

Salt and pepper to taste

DIRECTIONS

In a sauté pan, heat the olive oil. When oil is hot, add the crawfish. Sauté the crawfish for one minute. Add the shallots, garlic, green onion, and red bell pepper, and sauté for one minute. Remove from the heat and stir in the pine nuts and kasseri cheese. Season with salt and pepper.

Place a pot sticker wrapper onto a pot sticker press and spoon a tablespoon of the crawfish mixture into the pot sticker wrapper. With water, slightly wet the edges of the wrapper. Close the pot sticker press to seal the pot sticker. Heat a large nonstick pan on medium heat, pour in enough olive oil just to coat the bottom. Place the pot stickers flat side down. Check that pot stickers have browned after one minute. Pour in 2/3 cup water and cover with a tight-fitting lid. Cook for four to five minutes. Uncover for last minute to evaporate the water.

To assemble, spoon ¼ cup of balsamic vinegar in the center of each plate, drizzle garlic olive oil on top of vinegar. Arrange six pot stickers in the center of the sauce and garnish with long chives. Serves four. ~ Recipe by Scott Lee of Sierra Gold Seafood

Sesame Crusted Trout Rice Bowl

SESAME CRUSTED TROUT INGREDIENTS

4 skinless fillets, 6 oz each

3 Tbsp canola oil

2 Tbsp butter

2 Tbsp soy sauce

2 Tbsp white sesame seeds

2 Tbsp black sesame seeds

pinch salt

chili flakes

STEAMED CALROSE RICE INGREDIENTS

1 cup Calrose rice

1 ½ cups water

¾ tsp rice wine vinegar

¾ tsp salt

EACH BOWL INCLUDES

6 oz crusted portion trout

6 oz steamed Calrose rice

1 oz bean sprouts

2 oz sliced cucumbers

2 oz ginger pickled carrots

2 oz kimchi

1 oz wakame seaweed salad

2 oz ponzu soy dressing

DIRECTIONS

Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers, add fillets.

Brown fish on one side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
When skillet has cooled slightly, put over medium heat. Add butter. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.

Turn heat to medium and cook fillets for a total of about four minutes, turning three or four times. (If the pan dries out, add two or three tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet’s thickest point.

Assemble bowl with rice on the bottom and grouping of ingredients surrounding cooked trout. Sprinkle with ponzu dressing. Serves four. ~ Recipe is a combination of executive chef at Sunnyside Resort Robb Wys’s sesame crusted trout rice bowl and NY Times Cooking’s sesame-crushed fish. Sunnyside now serves a salmon bowl.