Fig and avocado trout - December
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with fig vinaigrette and mint - serves 2
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The secret to few bones in your fish is not over-cooking and good filleting:
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Ingredients
One whole Gunagulla aquaponic trout Drizzle of extra virgin olive oil Squirt of lemon juice Scrunch of black pepper |
Fig and avocado salad
4 cups mixed baby greens One avocado, thinly sliced One cup cherry tomatoes, halved 2 tbsp. feta cheese, crumbled 3 figs, quartered 2 tbsp. raw walnuts, chopped Optional: one apple, diced |
Fig balsamic vinaigrette
⅓ cup balsamic vinegar quarter cup olive oil 2 ripe figs, halved scrunch of black pepper scrunch of chunky sea salt To make the dressing:
Blend all ingredients in a blender or with a stick mixer until the mixture is fully pureed and emulsified. |
Cooking the trout
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in a low pan in oven on low-medium heat
Smear trout with olive oil, lemon and cracked pepper, and lay it down with a sizzle (or place pan in oven)
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in a low pan in oven on low-medium heat
Smear trout with olive oil, lemon and cracked pepper, and lay it down with a sizzle (or place pan in oven)
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
Serving
Fillet cooked fish (see above) and set aside.
On large dinner plates, start with a healthy handful of fresh baby greens, followed by the sliced tomatoes, diced apple, feta cheese, and chopped walnuts. Gently toss this together until evenly mixed.
Over the top of the salad, add the quartered figs, sliced avocado and then each fillet of trout.
Drizzle the fresh fig balsamic vinaigrette over the top.
Serve to your favourite pet(s)
Fillet cooked fish (see above) and set aside.
On large dinner plates, start with a healthy handful of fresh baby greens, followed by the sliced tomatoes, diced apple, feta cheese, and chopped walnuts. Gently toss this together until evenly mixed.
Over the top of the salad, add the quartered figs, sliced avocado and then each fillet of trout.
Drizzle the fresh fig balsamic vinaigrette over the top.
Serve to your favourite pet(s)