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About the Dish

12 ounces Trout
1 teaspoon PeachDish Salt
1 Medium Cucumber
1 Small Shallot
4 sprigs Cilantro
1 Small Lemon
1.5 ounces Feta Cheese
3 sprigs Parsley
6 ounces Sungold Tomatoes
1 cup Wheat Berries
Per Serving
Calories 542
Total Fat 28 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 14 g
Cholesterol 62 mg
Sodium 1350 mg
Total Carbohydrates 49 g
Dietary Fiber 8 g
Sugar 4 g
Protein 26 g
Chef Terry Koval

METHOD

1
Please read through the entire recipe before beginning.
2
Season the trout filets on both sides with 1 teaspoon PeachDish salt. Set aside at room temperature.
3
Combine wheat berries, 3 cups water and 1 teaspoon kosher salt in a sauce pot, and place over high heat. Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes. The cooked wheat berries should be bouncy and chewy but not tough.
4
While the wheat berries are cooking, prepare your mise en place for gazpacho: Cut tomatoes in quarters lengthwise. Cut cucumber lengthwise in half, then in half again so that you have long quarters; thinly slice crosswise. Peel and thinly slice shallot. Pick and chop cilantro. Zest and juice the lime.
5
In a medium bowl, combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice. Add 1 tablespoon olive oil, 1/2 teaspoon kosher salt and black pepper to taste, and stir gently to combine.
6
Heat a sauté pan over medium-high heat; add cooking oil. When the oil begins to lightly smoke, add the fish skin side down. Cook without turning or moving about 5 minutes, or until the fish is cooked most of the way through and well colored and crisp on the skin side. Flip, and cook about 1 more minute, or until the flesh is opaque all the way through. Remove fish from pan.
7
Pick and roughly chop parsley. Drain wheat berries and toss with remaining 1 tablespoon olive oil and chopped parsley. Taste and adjust seasoning as desired.
8
Serve fish over wheat berries, and top with gazpacho and feta. Enjoy!