Trout with Kiwi-Avocado Salsa and White Wine Rice
Makes 2 servings
1⁄2 cup uncooked brown rice
1⁄2 cup dry white wine
1⁄4 teaspoon salt
1 trout fillet (6 ounces)
Salt and pepper to taste
1 kiwi, peeled and cut into
1⁄2-inch pieces
1⁄2 ripe avocado, peeled, pitted and cut into 1⁄2-inch pieces
1⁄2 fresh jalapeño chile, stemmed, seeded and diced (optional)
Juice of 1⁄2 lime
Leaves of 2 sprigs parsley or cilantro, chopped
1⁄2 teaspoon honey (optional) In a covered medium saucepan, bring rice, white wine and
1⁄4 teaspoon salt to a boil; reduce to a simmer for 30 minutes. Salt and pepper the trout, place on top of the rice in saucepan, cover and cook another 15 minutes. Keep an eye on the saucepan; depending on how hot your simmer is, you may need to add a little water if it’s too dry or cook uncovered at the end if too much liquid is left.
While fish cooks, make salsa in a medium bowl. Combine kiwi, avocado, chile (if using), lime juice, parsley or cilantro and honey, if using, in a small bowl. To serve, fluff rice and cover with trout, and top with half of the salsa.
Note: Reserve half of the salsa for leftovers the next day; cover and refrigerate. Next day, bring salsa to room temperature before serving. Reheat trout and rice, then top with salsa. As this recipe uses only a half avocado, use the other half in a guacamole & chips appetizer, or enjoy with a lunchtime sandwich or salad the next day. As there are only a few ingredients for Fried Egg Sandwich with Aged Cheddar, find the best available, such as local farm-raised fresh eggs, crusty sourdough from a nearby bakery and Hook’s 3-, 5-, or 10-year sharp cheddar. Soup or seasonal fruit is an ideal accompaniment for this easy weeknight dinner. For those with smaller appetites, use only one egg. Fry until the yolks are runny or firm, your choice.