A fresh trout dish paired with smoky charred corn and wild herbs.
Welcome to this week’s installment of our weekly Come Eat With Me Manitoba recipe series, where we explore the intersection of culinary creativity and technology. This week, we are excited to present a beautifully crafted dish featuring Manitoba trout, a local delicacy that resonates with our commitment to food security and sustainable cooking. The vibrant colors and textures of the ingredients not only make for a stunning visual but also reflect the rich agricultural heritage of Manitoba, emphasizing the importance of local sourcing in our recipes.
Our featured meal showcases a perfectly cooked Manitoba trout fillet, its skin crisped to golden perfection, resting atop a vibrant bed of charred corn and sautéed wild greens. The smoky aroma from the grill is irresistible, while a drizzle of dill-infused olive oil elevates the dish with a fresh contrast. This recipe not only highlights the beauty of Manitoba’s natural bounty but also serves as an inspiration for those exploring digital literacy in the culinary arts. Join us as we dive into this delightful creation that celebrates local ingredients through the lens of AI food art.
Recipe: Manitoba Trout with Charred Corn and Wild Greens
This dish features Manitoba trout, showcasing its delicate flakes against the backdrop of sweet, charred corn and earthy wild greens. The crispy skin offers a satisfying crunch, while the dill-infused olive oil adds a bright, aromatic touch that ties the flavors together beautifully.
Ingredients
- 2 Manitoba trout fillets, skin-on
- 2 ears of corn, husked
- 2 cups wild greens (such as mustard greens or dandelion greens)
- 3 tablespoons olive oil
- 2 tablespoons fresh dill, finely chopped
- Salt and pepper, to taste
- 1 lemon, cut into wedges for serving
- Optional: river stones for presentation
Preparation Instructions
- Preheat your grill to medium-high heat. While the grill is heating, prepare the corn. Brush the ears of corn with 1 tablespoon of olive oil and season with salt and pepper.
- Once the grill is ready, place the corn directly on the grates. Grill the corn for about 10-12 minutes, turning occasionally, until it is charred and tender. Remove from the grill and set aside to cool slightly.
- For the trout, pat the fillets dry with paper towels and season both sides with salt and pepper. In a small bowl, mix 2 tablespoons of olive oil with the chopped dill.
- Place the trout fillets skin-side down on the grill. Cook for about 4-5 minutes without moving them, allowing the skin to become crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the fish is just cooked through and flakes easily with a fork.
- While the trout is grilling, heat a skillet over medium heat. Add the remaining olive oil and the wild greens. Sauté for 2-3 minutes until the greens are wilted and tender. Season with salt and pepper.
- To serve, slice the charred corn kernels off the cob and create a vibrant bed on a rustic wooden table. Place the sautéed wild greens on top of the corn, followed by the grilled trout fillet, skin-side up.
- Drizzle the dill-infused olive oil over the top and garnish the plate with fresh lemon wedges and optional river stones for a natural touch. Present the dish at a 45-degree angle to showcase the layers and textures, ensuring a warm, inviting atmosphere.
Prompt Engineering: How You Can Make This Image:
Prompt: Capture a perfectly cooked Manitoba trout fillet, its skin crisped to golden perfection, resting atop a vibrant bed of charred corn and sautéed wild greens. The smoky aroma of the grill is palpable, while a drizzle of dill-infused olive oil adds a bright contrast. Use a 50mm lens at f/4.0 for sharp detail, showcasing the fish’s delicate flakes against the corn’s charred texture. Set the scene on a rustic wooden table surrounded by natural elements like river stones and sprigs of fresh dill. A small bowl of wild mustard greens sits nearby, enhancing the earthy tones of the dish. Present the food from a 45-degree angle to highlight its layers and textures, ensuring a warm, inviting atmosphere.
About Our 2025 Spring and Summer Program
As part of our Come Eat With Me Manitoba recipe series, this challenge is not just about creating stunning food imagery—it’s about exploring the broader landscape of digital literacy, media arts and how generative AI tools are shaping the future of creativity. Engaging with AI to craft these images, artists develop a deeper understanding of AI-assisted design, digital media, and visual storytelling. This exploration fosters critical skills in creative problem-solving, prompt crafting, and mastering new technology, empowering artists to push the boundaries of their craft while enhancing their digital fluency. Through this process, we’re not only creating art but also learning to navigate the evolving intersection of technology and creativity. Our 2025 Fall and Winter program activities are supported by the OpenAI Researcher Access Program and the Manitoba Arts Council.