10/25/2026
This is one of our entrees at Blue Stag that changes seasonally. It is a 7 oz trout fillet, a Thai-inspired yellow curry, stir-fry vegetables tossed in sesame oil, ginger chimichurri, and chili crisp. I prepped the chimichurri as well, which has cucumber, red bell pepper, cilantro, ginger, green onions, and lime juice.
