grilled norwegian fjord trout over panzanella salad

monahan's 世界杯欧洲杯赛程 | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan

serves 4

  • 4-  6 oz. norwegian fjord trout fillets (sub wild king, coho or sockeye salmon or atlantic salmon)
  • olive oil
  • kosher or sea salt
  • pepper

season fillets with salt & pepper

lightly brush fillets with olive oil and place skin side up on lightly oiled grill and cook for 5 minutes. it is important to not touch fillets for the 5 minutes or they might stick to grill. flip fillets and cook another 5 minutes or until barely opaque in the center.

panzanella salad (adapted from ina garten’s recipe)

  • 3t good olive oil
  • 1/2 french baguette (day old works great), cut into 1” cubes
  • 1 t kosher salt
  • 2 ripe tomatoes cut into 1” cubes
  • 1/2 seedless cucumber, unpeeled, sliced 1/2” thick
  • 1/2 red bell pepper, seeded, cut into 1” cube
  • 1/2 yellow bell pepper, seeded, cut into 1” cubes
  • 1/4 red onion thinly sliced
  • 10-12 large basil leaves, torn into coarse pieces
  • 2 t capers, drained

for the vinaigrette (this makes more than you’ll need, save the rest for another salad!)

  • 1 clove minced garlic
  • 1/2 t dijon mustard
  • 3 t champagne vinegar
  • 1/2 c good olive oil
  • 1/2 t kosher salt
  • 1/4 t freshly ground black pepper

heat the oil in a large sauté pan. add the bread and salt; cook over low to medium heat, tossing frequently until nicely browned. add more oil as needed. you may have to do this in 2 batches.

for the vinaigrette, whisk all ingredients together.

in a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. add the bread cubes and toss with about 1/2 the vinaigrette, more if desired. season with salt and pepper.

note: if the salad sits for too long after the vinaigrette is added the bread cubes can become soggy, still tasty but not desirable.

serve with grilled fish on top

mm
阿根廷vs沙特实时比分

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