Mama Mann’s Kitchen: Cajun Rainbow Trout

Tamela and David Mann prepare a delicious meal inspired by AARP® Staying Sharp® recipes using healthy foods to support our brain health. A healthy lifestyle can have a huge impact on brain health. Today, we’re cooking up Cajun-Spiced Rainbow Trout, Balsamic Roasted Carrots, Chili Roasted Yams and Sauteed Kale with Toasted Garlic Butter.

Cajun Rainbow Trout

Ingredients

• Rainbow trout (1 Ib)
• Olive oil
• Dried oregano crushed (1 Tbsp)
• Seasoned salt (2-3 tsp)
• Ground cumin (¾ tsp)
• Crushed red pepper (1 tsp)
• Granulated garlic
• Chili powder
• Paprika

Directions

1. Pat dry trout fillets and season with dried oregano, seasoned salt, ground cumin, crushed red pepper, granulated garlic, chili powder and paprika
2. Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary
3. Cook fillets, skin-side down for 3-4 minutes, then flip and cook another 3-4 minutes until fully cooked

Balsamic Roasted Carrots

Ingredients

• Carrots (1 lb., multi-colored, optional)
• Pure maple syrup (1 Tbsp)
• Olive oil (2 Tbsp)
• Balsamic vinegar (2 Tbsp)
• Salt (¼ tsp)
• Paprika (1 Tbsp)

Directions

1. Peel and chop carrots
2. Coat with maple syrup, olive oil, balsamic vinegar, salt and paprika
3. Spread on a parchment-lined baking sheet
4. Bake at 400°F for 15–20 minutes until tender

Chili Roasted Yams

Ingredients

• Sweet potatoes (1-2) cut in half
• Olive oil (2 tsp)
• Liquid honey (1 Tbsp)
• Chili powder (½ tsp)
• Paprika (½ tsp)
• Cayenne* (½ tsp)

Directions

1. Preheat oven to 400°F
2. Peel and chop yams into chunks
3. In a bowl, mix olive oil, chili powder, paprika and cayenne
4. Toss yams in the mixture and place them on a baking sheet
5. Roast for 30 minutes, flipping halfway through
6. Remove from oven, glaze with liquid honey

Sauteed Kale with Toasted Garlic Butter

Ingredients

• Bunches of kale (1-1/2 lbs.)
• Water (½ cup)
• Extra virgin olive oil (1 ½ Tbsp, divided)
• Unsalted butter (4 Tbsp)
• Garlic cloves thinly sliced (5)                
• Granulated garlic (1 tsp)
• Sea salt (¾ tsp)

Directions

1. Add ½ cup of water and sea salt
2. Add kale and cook for 3–4 minutes, stirring until wilted
3. Remove and shake out any excess water
4. Heat a small amount of olive oil in a pan
5. Add 4 Tbsp of butter, melt and add granulated garlic
6. Add kale, chopped garlic to pan and sauté until fragrant. (sea salt, optional)

Remove from heat and let rest.