This was my grandfather’s recipe. We used to beg him for this delicacy every time we’d go to his house. One day I arrived early and actually caught him cooking his famous trout. I honor him for making something so simple. He figured out what you don’t need to do-add too many ingredients to hide a good thing. “This is it?” I asked. It wasn’t that the method was so complicated; it was that the fish was so fresh-possibly the best fish I have ever tasted.
Crispy Lemon Trout with Tomato Tabouleh and Arugula
Servings
4 Servings
Ingredients
- 3 cups water
- 1 cup bulgur uncooked
- 4 trout filets
- Extra virgin olive oil
- 2 lemons zested and juiced, divided
- 2 tablespoons blackening spice
- 1 red onion thinly sliced
- 2 tablespoons honey
- 1 teaspoon Jamie Geller Sumac
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons parsley chopped
- 1 tomato diced
- 2 tablespoons arugula
Instructions
- In a medium saucepan, bring 3 cups lightly salted water to a boil over high heat, add bulgur, cover, reduce heat to medium low and cook for 12 minutes.
- Preheat broiler. Coat trout with evoo, about half the lemon juice and blackening spice. Place on an oven-safe pan coated with pan spray or parchment paper. Broil for approximately 7 minutes until edges of trout turn golden brown and crispy.
- Meanwhile, toss red onion with honey, zest from lemons, juice from half a lemon, sumac and season with salt & pepper.
- Fluff bulgar with a fork and toss with 2 tablespoons evoo, remaining lemon juice, parsley, tomatoes and adjust seasoning with salt & pepper.
- Divide the tabouleh on plates and place the trout next to it.
- Toss arugula with pickled onions. Divide and place next to the trout.
- Drizzle with olive oil and enjoy!
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