|2 servings||calories per servings 720||protein serving 44 g||carbs per serving 62 g||total fat per serving 33 g|
Terry Koval, executive chef at Wrecking Bar in Atlanta, was inspired by summer when he created this enticing entrée. Fresh mountain trout is lightly seasoned and pan-fried, then topped with a salad reminiscent of gazpacho, a cool and refreshing summer soup typically made with tomatoes and other seasonal veggies. In this case, Sun Gold tomatoes are used; they’re a special variety that can be described as explosively sweet. You’ll want to keep an eye out for ‘em at your local farmers markets once you’re done with this dish - we bet you’ll be craving more!
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||11 g|
Season trout on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a saucepan combine wheat berries, 3 cups water and 1 teaspoon kosher salt. Place over high heat.
• When water boils, reduce heat. Simmer until wheat berries are chewy but not stiff, about 30 minutes.
MISE EN PLACE
• Quarter tomatoes.
• Halve cucumber lengthwise; thinly slice crosswise.
• Peel and thinly slice shallot.
• Pick cilantro leaves.
• Zest and juice lime.
• Pick and roughly chop parsley leaves.
• In a bowl, combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice.
• Toss with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
• Drain wheat berries.
• Toss with 1 tablespoon olive oil and parsley. Taste and adjust seasoning as desired.
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot add fish, skin side down. Cook without disturbing until fish is opaque most of the way through and skin is browned and crisp, 3-4 minutes.
• Flip, and cook until fish is opaque throughout, about 30 seconds more.
• Transfer fish to a plate.
• Serve fish over wheat berries.
• Top with tomato-cucumber salad and feta. Enjoy!
Terry Koval began his culinary career as a teenage skateboarding dishwasher in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.Learn More...