And it was awesome.
Thursday, January 14, 2010
d food: trout with sundried-tomato tapanade and orange-walnut salad
None of us had ever had trout before, but since it was in season and cheaper than salmon, which we all know we like, D decided to get it and cook it up. He left the skin on and oven-baked it with orange juice, olive oil, and a blenderized mix of sun-dried tomatoes, a few olives, toasted walnuts, and Mediterranean seasonings, salt and pepper. For the side, he mixed baby spinach, orange wedges, more spinach, and a home-made citrus vinaigrette. There was crusty Italian bread from the bakery.