Last night’s meal was super. So I thought I’d share it all with you. It’s a very simple one to prepare, and yet feels oh-so fancy and special.
My children and I have both been sick for several days, and out of town so I feel like I haven’t seen or spent any time with my husband in ages. Last night was one of those rare, magical nights when I actually fed the kids early, bathed them, my husband and I watched them play happily for awhile, we put the kids down on time, together, and then were able to head outside for wine and a grilled meal. I don’t remember the last time all of those things happened in one night. But it did, and I’m so glad for it.
Here’s what we dined on with silent, sleeping children upstairs…
*Whole Grilled Rainbow Trout for 2
-2 1 lb. whole rainbow trouts, cleaned
-thinly sliced onion (about half a small yellow onion is enough for 2 small fish)
-thinly sliced lemon (half a lemon should be enough for 2)
-small handful fresh tarragon leaves
-small handful fresh parsley leaves
-olive oil
-kosher salt and fresh black pepper
Season the inside of the fish with salt and pepper.
Stuff the insides with the lemon, onion, and herbs.
Rub the skin with olive oil and place on an oiled, foil-lined, baking sheet until you’re ready to grill. (This can be done a few hours ahead, wrapped in plastic and refrigerated until you need them.)
Oil your grill basket and place the fish inside, pressing the top of the basket down firmly over each fish.
Grill over direct heat for 3-5 minutes on each side til the skin is charred and crispy.
*Cucumber Farro Salad for 2
-Cover 1 cup of farro with several inches of cold water. Allow to soak for 8-10 hours, if possible, to soften the farro and cut down on the cooking time.
-Add a small handful of kosher salt to the pot and bring it to a boil. Turn the heat down and simmer, covered, until the farro is soft but still chewy. This could take 30 minutes, it could take an hour or so. It just depends on how long you soaked it.
-Drain the farro and place in your serving bowl.
-Pour a good amount of red wine vinegar over the hot farro, probably 2 tsp-1 TB worth. Add 1 large green onion, minced and toss to coat everything in the vinegar.
-Allow the farro to cool on the counter.
-Once cooled, add in 1/2 a standard cucumber, peeled, seeded and diced.
-Taste and adjust seasoning if necessary. It should be equally tangy and salty, with a good warmth from the onion.
-Serve cold or room temperature.
*Curry Dijon Mayo for 2-4
-In a small bowl mix together 1/3 cup mayonnaise, 2 TB dijon vinegar and 1 tsp yellow curry powder. Mix well.
This sauce is so good. Sooo good. And I don’t even like mayonnaise. My family uses it for braised artichokes and for whole roasted or grilled fish. In this case, the combination of the tarragon in the fish with this rich sauce and the tartness and freshness from the farro salad make an unbelievable meal.
It was flavorful, both hearty and healthy, and just plain fun from start to finish.
(For a little story about how my family and trout go way back, plus some tips on how to save your life if you find yourself choking on a fish bone, click here.)
Have a wonderful weekend, everyone!
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