Sunday, March 22, 2009

Single girl supper: Pan-Seared Rainbow Trout with Sauteed Greens

Though I had a ton of amazing leftovers in the fridge from last night's feast, I felt like making a healthy dinner for one tonight. At the supermarket I spied some Ontario-farmed rainbow trout, so I purchased a 3/4 lb fillet -- enough for two meals (one dinner, one lunch).

For a side, I wanted to use up the leftover broccoli rabe in my fridge, and I remember seeing a recipe in Everyday Italian for sauteed broccoli rabe with raisins and pine nuts. I figured that would go nicely with the trout, and it was nice and light as well.

I didn't want to do much to the trout. It was a beautiful-looking piece of fish and I didn't want to mask the flavour with something cloying or heavy. I opted to rub both sides with olive oil, cracked black pepper, and some French grey sea salt I recently bought at a specialty salt purveyor at St. Lawrence Market. The grey sea salt has an almost moist consistency, and a little goes a long way.

I cooked the broccoli rabe first since I knew the trout would take next to no time to cook. Sure enough, it only required six minutes, total. I melted a small amount of butter and oil in my frying pan, put the trout in skin side down, cooked it for four minutes, flipped it, cooked it for another two, and that was all. Perfectly done.

I squeezed a bit of fresh lemon juice on both the broccoli rabe and the trout before serving.

A healthy, delicious dinner for one -- so easy, and so fast!



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