Ingredients
Vinaigrette
- 1/2 cup Extra virgin olive oil
- 1/2 cup White wine vinegar
- 3 cloves Garlic, minced
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Bean Salad
- 1 tbsp Pure olive oil
- 1 cup Fresh corn kernels (about 2 ears)
- 1 Bunch scallions, trimmed and chopped
- 1 15 oz can Cannellini beans, rinsed and well drained
- 1 15 oz can Red beans, rinsed and well drained
- 1 cup Sweet grape tomatoes, halved
- 1/3 cup Fresh basil, coarsely chopped
- 1/4 cup Flat leaf parsley, coarsely chopped
Trout
- 4 fillets Rainbow or brook trout, with skin, about 5-6 oz each
- For dredging Flour
- 1 tbsp Pure olive oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- For garnish Flat leaf parsley
Trout with Mediterranean Bean Salad
Meal: Dinner
Cuisine: Mediterranean
Ingredient: Seafood
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
4 SERVINGS
Recipe Contributor: Suellen Calhoun, Slow Food USA Table Talk Recipe Contest, 3rd Place
Category: Slow Food Done Fast
- Prep Time: 15 minutes
- Cooking Time: 10 mintues
Vinaigrette
- In a jar with tight fitting lid, combine extra virgin olive oil, vinegar, garlic, sugar, salt, and pepper.
- Shake vigorously to blend.
Bean Salad
- In a small skillet over medium-high heat, combine 1 tbsp pure olive oil and corn. Cook for 5 minutes or until corn has browned.
- Add scallions to the skillet, and cook 1 minute.
- Transfer skillet mixture to a large bowl. Add the beans, tomatoes, basil, and parsley.
- Toss the bean salad with the prepared vinaigrette.
Trout
- Lightly dust fish with flour.
- Add 1 tbsp pure olive oil to a large, non-stick skillet over medium heat.
- Add fish to hot skillet, skin side down, and then sprinkle with salt and pepper. Fry fish for 3 minutes. Skin should be crisp.
- Turn the fish, and then fry for 1 more minute. Remove the fish from heat.
- To serve, toss salad again to coat, and then spoon evenly onto 4 serving plates. Top each plate with trout, skin side down, and then garnish with parsley.
The Story Behind the Recipe: My husband and I lived overseas doing humanitarian aid work, and while we were there, we were surrounded by local farmers and fishermen. With these near-by agricultural resources, we only made and served what was available at the time. Since returning to the United States, I have tried to re-create recipes that were my favorites while I was abroad. The idea is to retain this “good, clean, and fair” state-of-mind. Our family and friends all take a part in our kitchen when it comes to cooking, and this is part of the fun and enjoyment of good cooking and clean food.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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