Steelhead Trout with Piquillo White Beans and Haricots Verts

A Quick Dinner from Leftovers

I know I have touched on this a bunch of times before, but it bears repeating: having leftovers in the refrigerator really helps put dinners on the table quickly. A case in point: I had a couple pieces of Steelhead Trout to cook for dinner and on rummaging the fridge, I found some roasted haricots verts, a little black olive tapenade, and a half a jar of piquillo peppers from various recent dinners.

Steelhead Trout with Piquillo White Beans and Haricots Verts

While the fish was cooking, I reheated the green beans and blitzed a can of cannellini in the food processor with the four or five leftover piquillos. By the time the fish was done, the plate was ready to assemble, a really tasty and nice looking dinner in under seven minutes.