Ingredients
- 2 medium/large fresh-caught lake trout, gutted and rinsed, heads and fins removed
- 12 Soft tortillas
- 2 cups Wild rice
- 1 to 2 Apples, diced (Honeycrisp or other locally grown variety)
- 1 medium Onion, diced
- 2-3 tbsp Parsley, chopped
- 1-2 tbsp Butter
- To taste Salt and black pepper
Minnesota Fish Tacos
Meal: Dinner
Cuisine: American
Ingredient: Seafood
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
6 SERVINGS
Recipe Contributor: Jenny Sherman, Slow Food USA Table Talk Recipe Contest, Winner
Category: Best on a Budget
- Prep Time: 5 to 30 minutes
- Cooking Time: 60 minutes
- Cost Per Serving: $5 or less
- Wash rice, then add to 6 cups boiling water. Return to boil, stir, reduce heat to simmer, and cover. Cook for 50 minutes until rice puffs open. Uncover and cook until liquid is reduced, then remove from heat.
- When rice is about halfway done, melt butter in large skillet. Cook trout. Remove skin and spine, and pick out small bones.
- Add onion and apples and gently sauté to break up fish. Finish with seasoning and parsley, and remove from heat.
- Place tortillas near heat source until warm, then let individuals fill with spoonfuls of wild rice and fish mixture. Roll, eat, enjoy.
The Story Behind the Recipe: We pulled two fat and shiny trout from a deep lake in the Boundary Waters Canoe Area Wilderness one fall afternoon. Later, we cleaned them on a flat rock at the water's edge. Knowing that these fish had lived in a clear, clean northern lake made me thankful that such bodies of water still exist. Cleaning them made me appreciate the effort that went into feeding ourselves after a grueling day of portaging and paddling. The mixture of fish and apples and wild rice—cooked over a fire pit while the sun set over the pines—was a perfect Northwoods meal.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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