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Menu Plan for Summer I: Week 5, Day 1
Grilled Trout with Lemon Thyme and Lemon
Couscous Salad
Summer Squash with Bacon
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I love the lemon thyme in my garden, but regular thyme will work just as well with the fish.
Grilled Trout with Lemon Thyme and Lemon
Total time: 25 minutes
If you have a basket for the fish it will hold them together nicely. If not, tie them with kitchen string.
Ingredients:
- 2 whole trout - or whole fish of your choice, cleaned
- 1 lemon
- 1 bunch lemon thyme - if you have it or can get it, regular thyme if not. Substitute 1 tbs dried
Instructions:
- Slice lemon.
- Put lemon slices and thyme inside the fish - as much as you can stuff in.
- Either put fish in grill basket or tie securely and use a grill mat.
- Cook on barbecue grill over medium heat about 7 minutes per side or until done, turning once. Can also be baked or cooked under the broiler. Times will vary according to the size and thickness of the fish. When done the flesh should be opaque.
Note: I skinned each fish and took out the back bone, lemons and thyme before serving but it also makes a nice presentation served whole.
Couscous Salad
Total time: 15 minutes
Couscous does not have to be dry and boring. It also doesn't need cooking which makes it the perfect fast food. Heat the stock, do a bit of chopping and you're done! Plus it's a dish that can help clean out the fridge.
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1/3 cup (2oz, 60gr) cherry tomatoes
- 1 rib celery
- 2 tbs snipped chives
- 2 tbs balsamic vinegar
- 1 tbs salad olive oil
- 1 1/2 tsp Dijon-style mustard
Instructions:
- Cut tomatoes in half.
- Chop celery.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- When couscous is done, add chives, tomatoes and celery and fluff gently with a fork to combine.
- Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
Summer Squash (Courgette) with Bacon
Total time: 20 minutes
A bit of salty bacon and sweet red onion adds big flavor to simply sautéed summer squash.
Ingredients:
- 1 courgette (summer squash, zucchini), about 8" (20cm) long
- 2 slices bacon
- 1/2 red onion
- 2 tsp olive oil
Instructions:
- Slice the blossom end off of the squash, then slice it into 1/4 inch (.5 cm) rounds.
- Roughly chop onion.
- Heat the oil in a nonstick skillet over medium heat.
- Add bacon and sauté until crisp. Remove and set aside.
- Remove all but 2 tsp fat from skillet.
- Add onion and sauté until tender and starting to brown.
- Add squash slices and stir fry until they just start to soften.
- Crumble bacon and add to squash.
- Cover, remove from heat and let rest 1 - 2 minutes to finish. Stir and serve.
Cooking Schedule: 35 minutes |
Turn bacon |
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