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Fish for Dinner Menu

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Fish for Dinner Menu

* Prepare grill. Open each of 8 (8-ounce) dressed whole rainbow trout as you would a book. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly over fish. Arrange 3 (1/4-inch) lemon slices and 1 thyme sprig onto bottom half of each fish; fold over to cover with top half of fish. Place on a grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with additional thyme sprigs, if desired.

Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad

Farro is an old-world, nutty-flavored wheat grain from Italy. Serve this fresh salad with any grilled meat, poultry, or fish. Substitute another red globe or beefsteak tomato if you can't find Abraham Lincoln.

Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

  • 1/3 cup farro or spelt berries (about 5 ounces)
  • 1 cup (1-inch) cut green beans
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup fresh corn kernels
  • 1 tablespoon chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 Abraham Lincoln tomatoes, each cut into 6 slices

Preparation

1. Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

2. Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.

Cooking Light AUGUST 2008

Lemon grilled trout*

Flatbread

Formal Menu Top Fish for Dinner Menu

Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad

Lemon grilled trout*

Flatbread

Formal Menu Bottom

Shopping List for Fish for Dinner Menu

To get a jump start on the meal, prepare the farro mixture up to a day ahead, and bring to room temperature before plating over tomato slices. (Serves 8)

* Prepare grill. Open each of 8 (8-ounce) dressed whole rainbow trout as you would a book. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly over fish. Arrange 3 (1/4-inch) lemon slices and 1 thyme sprig onto bottom half of each fish; fold over to cover with top half of fish. Place on a grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with additional thyme sprigs, if desired.

Shopping List:

Produce

  • 1/3 cup farro or spelt berries (about 5 ounces)
  • 1 cup (1-inch) cut green beans
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon fresh lemon juice

Spices

  • 1 tablespoon extravirgin olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon Dijon mustard

Recipe List

Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad

Lemon grilled trout*

Flatbread

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Fish for Dinner Menu
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