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Pasolivo Kitchen Cuisine with Chef Rachel Ponce

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Join us on Friday, July 31 on Instagram Live at 2pm for an episode of Kitchen Cuisine where we'll join Chef Rachel Ponce!
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    • Join us on Friday, July 31 on Instagram Live at 2pm for an episode of Kitchen Cuisine where we'll join Chef Rachel Ponce! She'll show us how to make Grilled Trout and Street Corn Salad Lettuce Wraps! Purchase the bundle and see the recipe so you can cook along with us.
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    • Join us on Friday, July 31 on Instagram Live at 2pm for an episode of Kitchen Cuisine where we'll join Chef Rachel Ponce! She'll show us how to make Grilled Trout and Street Corn Salad Lettuce Wraps! Purchase the bundle and see the recipe so you can cook along with us.
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INGREDIENTS:
Street Corn Salad:
• 4 ears corn
• 1/4 cup cotija cheese, crumbled
• 3 Tbsp Pasolivo Sparkilng Citrus Vinegar
• 1/3 cup Pasolivo Cilantro Lime Olive Oil
• 1/2 teaspoon salt
• 1 Tbsp Pasolivo Seafood Blend
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro
• 1 lime cut into wedges

Grilled Whole Trout:
• 4 whole trout, gutted and scaled
• 2 lemons, sliced into 8 slices
• 2 limes, sliced
• 1 bunch of dill, comes to roughly 1/2 cup
• Drizzle of Pasolivo Tuscan Olive Oil
• Head of butter lettuce, cleaned
DIRECTIONS:
Street Corn Salad:
Clean and grill corn at 425 degrees for 5-6 minutes, making sure to get some grill marks. Let cool. While corn is cooling off, make the salad dressing. In medium bowl, whisk vinegar and salt, slowly add olive oil while continuously whisking. Corn is now cool, cut corn off the ear and add to large bowl. Pour half of the dressing into bowl with corn and toss, add more dressing if needed. Transfer dressed corn to serving plate. Garnish with crumbled cotija cheese, cilantro, lime wedges, dollops of mayonnaise and spice blend.

Grilled Whole Trout:
Preheat grill to 425-450. Drizzle olive oil on the outside of fish and rub it so it is coated evenly. Salt and pepper both sides of the fish. Fill the trout with 2-3 slices of the lime and dill. Place the slices of lemon on the grill so the trout will rest on the lemon and not the grill, 2 per fish. Grill 5 minutes, carefully flip and grill 7 minutes. Carefully remove from heat. Serve whole fish with butter lettuce and street corn salad. Don't forget to squeeze the grilled lemons on the wrap.
 

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