Okay, there’s not real good way to marry up running day and trout in a blog post — unless I say that runners and athletes of all disciplines should be eating fish for it’s abundance of protein, heart-healthy fats and other vital nutrients. Yeah, there ya go, that’s the segue . . . 
First off, happy National Running Day! I’ve been running for 25 years and it has been a real blessing in my life. Even though I was the bookworm, shy, non-sporty girl who always won the 600 yard dash in elementary PE, I didn’t start running on a regular basis a year or two out of college. This sorority girl didn’t like to sweat in the 1980s. When I first started running, the sport empowered me, gave me confidence and matured my focus from striving to be the pretty girl to actually being the fierce girl. During early parenthood years, running gave me time alone to collect my thoughts and keep my sanity; running gave me a lift on those days when I was feeling down. As the kids started to get older, I realized that they were watching me run and that I was being a role model they needed. Running has brought me so many adventures, too many to share, and made my life quite interesting now that I reflect on it. Today, running keeps me focused on a goal (if I feel like it), connects me with my friends and husband and just generally makes me happy – I can’t imagine a day when I wouldn’t and couldn’t be running.
So, here’s the delicious Southwestern Blackened Trout with Hatch Green Chile Medley fish recipe I made for dinner last night, I am a huge fan of Hatch green chile and southwestern spices and this was definitely a winner. The recipe as written is Paleo freindly (if you don’t do corn, swap out for yellow summer squash) — but if you need a little extra sumptin’-sumptin’ to get your motor running, serve the fish and veggies over brown rice. Thank you SizzleFish.com for the awesome fish.
How did you celebrate National Running Day?
Have you ever filleted a fish?
- 3 tablespoons olive oil divided
- 3 tablespoons Adams Jalacorno seasoning divided
- 1 medium medium sweet onion, coarsely chopped
- 1 cup peeled and seeded fire-roasted Hatch green chiles, chopped
- 1 cup fresh corn kernels
- 2 cloves garlic crushed
- 2 4 to 5 ounce rainbow trout filets boned, leave skin on one side
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons crumbled questo fresco
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Heat 1 tablespoon olive oil and 1 tablespoon seasoning in medium skillet over medium-high heat. Add chopped onions and sauté for approximately 2 minutes or until softening. Add corn, green chiles and garlic and sauté, stirring frequently, for another 4 to 5 minutes.
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Remove veggie mixture from skillet to bowl. Add remaining olive oil and bring to medium-high heat. Dry tops of trout dry (skin left on bottom)and rub each thoroughly with about one tablespoon of seasoning. Place in skillet seasoned side down and sear for approximately 3 minutes. Use spatula to flip over and cook for another 2 to 3 minutes. Add veggies back into pan, stir around in remaining skillet bits and serve with chopped cilantro and queso fresco crumbled on top.