Grilled Whole Trout with Orzo Salad and Spinach

As I always say, the best method of cooking in the summertime is grilling. In the summer, the produce is plentiful, the fish is fresh, and grilling is the best way to feature simple, delicious flavors in a beautiful way. I was on Martha's Vineyard for this meal, and we picked up some fresh whole trout, tomatoes, fennel, and spinach. All healthy, fresh ingredients that have bold flavors which don't need much else to shine.

Troutus Interruptus

The past week was very busy and I unfortunately didn't have enough time to make dinner for the blog. I hate going a full week without a post, so this past Saturday, I invited a friend over for dinner and planned on making a quick and delicious meal. As I was about to get up from the living room to start cooking, one of my roommates came home with some friends after a boozy brunch. I'm more than happy to have company in the kitchen while I cook, but navigating around a drinking crowd is always a difficult task. The dish I was preparing was some seared trout over cannellini beans with french beans (skinny green beans), and while it's not a labor intensive meal, preparing and photographing around some unexpected visitors proved to be a challenge in itself.

Trout with Very Confused Pasta

I recently went to the doctor and found out that my cholesterol is on the high side. He recommended I get rid of fatty foods and improve my overall diet. Always up for a challenge, I wanted to come up with a way to make an extremely healthy meal that was both visually and gustatorily pleasing. I chose trout for the protein as it is very high in healthy fats that increase your HDL cholesterol. For the “pasta”, I wanted something that looked like pasta but was anything but. I decided to use red chard and cut it into strips. Chard is one of my favorite greens, and it’s hearty enough to stand up to tomato sauce. For my “meatballs” I decided to try something totally new and made barley balls.
For the tomato sauce, I sauteed cherry tomatoes with some garlic, parsley, lemon, onion, tomato paste and red wine. I let it simmer until the tomatoes were falling apart and then set it aside.
To make the barley balls, I cooked barley in advance and let it cool. I then mixed it with egg, bread crumbs, salt, pepper, and some sauteed onion and garlic. I made sure the mix was thick enough to adhere during the cooking process, and constructed my barley balls. Once I had the balls, I put them in the freezer for 15 minutes to let them set. Once they were cold and solid, I heated canola oil (also very good for you) and browned the outsides of the barley balls. The result was a crispy on the outside, soft on the inside ball that had a heartiness similar to meatballs.
For the trout, I floured it with a little salt and pepper and then pan seared each side until golden. I used the crispy trout as the base, places a pile of chard “pasta” on top of that, added 2 barley “meatballs” and topped with the tomato sauce and some parm.
All together, the meal was reminiscent of a fine Italian pasta dish with a very healthy and unexpected twist. The barley balls turned out perfectly and were delicious to eat even on their own. Now that I’m being more conscious about what I’m eating, I’m looking forward to having more meals that are as fun and inventive as this one.