Ocean trout with grape, almond and orzo salad

Recipes / Fish

Create a luxurious lunch menu with this pan-fried trout and delicious orzo salad.

Recipe «Ocean trout with grape, almond and orzo salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 250g pearl barley, 100g orzo, 170ml extra virgin olive oil, 100g baby spinach, 2 tbsp lemon juice , 2 cloves garlic, crushed, 2 tsp sumac, 2 tsp coriander seeds, dry-roasted, ground , 2 tsp ground cumin, 1/4 tsp ground allspice, 4 x 200g pieces ocean trout fillet, skinned, pin-boned, 50g flaked almonds, roasted, 50g pine nuts, roasted, 200g small seedless green grapes, halved, 1/4 cup each chopped dill, chopped mint and chopped flat-leaf parsley.

Ingredients:

  • 250g pearl barley 
  • 100g orzo 
  • 170ml extra virgin olive oil 
  • 100g baby spinach 
  • 2 tbsp lemon juice 
  • 2 cloves garlic, crushed 
  • 2 tsp sumac 
  • 2 tsp coriander seeds, dry-roasted, ground 
  • 2 tsp ground cumin 
  • 1/4 tsp ground allspice 
  • 4 x 200g pieces ocean trout fillet, skinned, pin-boned 
  • 50g flaked almonds, roasted 
  • 50g pine nuts, roasted 
  • 200g small seedless green grapes, halved 
  • 1/4 cup each chopped dill, chopped mint and chopped flat-leaf parsley 

Instructions

  1. Cook barley in a saucepan of simmering water for 20 minutes. Add orzo, cook for another 8 minutes or until barley is tender and orzo al dente. Drain and cool under running water. Drain again, then transfer to a large bowl.
  2. Heat 1 tablespoon oil in a small frying pan over medium heat, add spinach and toss for 1 minute or until just wilted, then combine with barley mixture.
  3. Combine 125ml (1/2 cup) oil, lemon juice, garlic and spices in a bowl. Season with sea salt and freshly ground black pepper.
  4. Preheat oven to 200˚C. Heat remaining oil in a large ovenproof frying pan over medium heat, add trout and cook for 2 minutes or until golden underneath. Turn over, then finish cooking trout in the oven for 3–5 minutes or until still slightly pink in the centre.
  5. Add half the dressing, nuts, grapes and herbs to the barley mixture and toss well to combine. To serve, divide orzo salad among plates, top with a piece of ocean trout, then drizzle with remaining dressing.