ROSEMARY TROUT WITH CHERRY TOMATO AND SHALLOT RELISH

Wednesday, October 21, 2009

Serves 4
adapted from Bon Appetit, “15 Dishes in 15 Minutes” by Jill Silverman Hough, 6/09

You are looking at fresh Idaho rainbow trout that I bought boned and butterflied. I opened it up like a book and placed a few sprigs of rosemary from my garden inside. Then, I sprinkled it with sea salt and pepper and folded it back over. It took a full eight minutes to saute the fish in olive oil. In the meantime, I added whole wheat orzo to boiling water. As it cooked, I made an easy sauce by chopping some ripe grape tomatoes and tossing them with chopped shallots, balsamic vinegar, extra virgin olive oil, and some rosemary. Everything was done in less than 15 minutes.

When we sat down to eat, I was impressed with “the look” of it. Like falling in love with a dress on the hangar, I just knew that this meal was going to be great. Look at the picture. Is that not a beautiful meal? By themselves, the orzo, the fresh trout, and the tomato sauce are nice, but together, they are a symphony. Fresh, fast, easy, and symphonic. As I ate, I swear that I could hear the Snake River running through my driveway.

Trout is a great fish for the family table. It is available year-round; it is affordable; and it is mild tasting. When you buy your trout boned and butterflied, the fishmonger takes the head off and removes the bones, but leaves the two fillets attached on the fin side. Cooking the fish like this with its skin adds great flavor, plus, if you fold the two sides together, you can stuff it.

Note: With so few ingredients, the outcome is going to depend on the quality of each ingredient. Buy fresh and ripe.

Note: The sauce can be made ahead of time, covered, and refrigerated. Serve at room temperature.

Note: “How do I eat this?” was a question at our table. The answer: just peel back the skin.

Note: Fish is not always popular with children, but they will never learn to like fish if they are never served it. Ask them to take a “tiny taste”. They may like it; they may not. They can always eat the pasta or rice and “the three bowls”: (fruit, crudites with dip, and green salad).

1 pint cherry or other small tomatoes (preferable assorted colors), halved
1 large shallot, chopped
1 Tbsp balsamic vinegar
2 tsp fresh rosemary, finely chopped
8 sprigs fresh rosemary
4 Tbsp olive oil, divided
coarse kosher salt
4 (10-12 oz) whole trout, gutted with heads removed (if desired)

1. MAKE SAUCE: In a mixing bowl, combine tomatoes, shallot, vinegar, and chopped rosemary. Stir in 1 Tbsp oil. Season with salt and pepper to taste.

2. PREP FISH: Open trout like a book on your work surface. Sprinkle with salt and pepper. Place 2 rosemary sprigs in each, and then fold over to close.

3. COOK FISH: Put about 1 1/2 Tbsp oil each in 2 large nonstick skillets. Heat over MEDIUM HIGH. When oil is hot, add 2 trout to each skillet (if they are crowded, just cook in batches. If the trout touch each other, they will steam instead of brown). Cook trout until browned outside and opaque in the center, about 4 minutes per side. To serve, transfer trout to plates with a spoonful of sauce on the side.