Crispy Skin Trout

with Salsa Verde & Farro Salad

Serves 2 · 25–35 minutes

seafood, grain-bowl

Ingredients

• 2 skin-on steelhead trout fillets
• ½ cup semi-pearled farro
• 2 cloves garlic
• 1 yellow onion
• 1 zucchini
• 1 oz Castelvetrano olives
• 1 lemon
• 1½ Tbsps golden raisins
• ⅓ cup salsa verde
• ¼ tsp crushed red pepper flakes

Also: olive oil, salt, pepper

Steps

1. Cook the farro

   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat.
   • Drain thoroughly and return to the pot. Cover to keep warm.

2. Prepare the ingredients

   • Meanwhile, wash and dry the fresh produce.
   • Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes.
   • Halve, peel, and thinly slice the onion.
   • Medium dice the zucchini.
   • Peel and roughly chop 2 cloves of garlic.
   • Pit and roughly chop the olives.
   • Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon.

3. Cook the vegetables

   • Drain the rehydrated raisins.
   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
   • Add the diced zucchini, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened.
   • Turn off the heat. Stir in the drained raisins and chopped olives.
   • Transfer to a bowl and cover with foil to keep warm.
   • Wipe out the pan.

4. Cook the fish

   • Pat the fish dry with paper towels; season with salt and pepper on both sides.
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* *The USDA recommends a minimum safe cooking temperature of 145°F for fish.
   • Turn off the heat.

5. Finish the farro & serve your dish

   • To the pot of cooked farro, add the cooked vegetables, lemon zest, and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired.
   • Serve the finished farro topped with the cooked fish. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side.