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Grilled Trout, Stuffed with Lemon and Thyme
Barley with Chives
Sautéed Chard with Feta and Olives
Menu Plan for the week of June 21, 2013: Day 1 Recipes
Grilled Trout, Stuffed with Lemon and Thyme
Barley with Chives
Sautéed Chard with Feta and Olives
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We're celebrating herbs with this dinner.... And summer. You can use any whole fish in place of the trout.
Grilled Trout with Lemon Thyme and Lemon Preparation, cooking time: 25 minutes
If you have a basket for the fish it will hold them together nicely. If not, tie them with kitchen string.
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
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.
Barley is not just for soup! It's a hearty, nutritious grain; easy to cook and flavorful. I get the quick-cooking barley which takes about 15 minutes. Cooked in chicken stock and finished with a bit of oil and fresh herbs, it's chewy texture is a fun change from rice or pasta.
1/2 cup quick-cooking barley
1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
3 tbs fresh, snipped chives
1 tbs fresh, snipped basil
1 tbs good olive oil
Cook barley in stock, covered, until done, stirring occasionally. If all stock is not absorbed, drain. Stir in olive oil, herbs and serve.
Sautéed Chard with Feta and Olives Preparation and cooking time: 20 minutesChard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. Mine is 'Rainbow Chard', thus all the colors. We added feta and Greek olives for a Mediterranean flavor.
6oz (180gr) chard or Swiss chard
1 small onion
1.5oz (45gr) feta cheese
1/4 cup Greek olives about 10 olives
1 tbs ketchup
1 tbs Balsamic vinegar
1 tbs fresh oregano
2 tsp olive oil
Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2" (1cm) using both leaves and stems. Roughly chop onion. Snip oregano leaves.
Heat oil in a large skillet. Add onion and sauté until tender, about 5 minutes. Add the chard stems and stir-fry over medium heat 3 minutes, then add the leaves. Stir and turn until the leaves wilt and it all fits into the skillet. Add the ketchup, vinegar and stir well to combine. Reduce heat to low and cook until chard is tender, another 4 - 5 minutes, stirring frequently.
To finish: Crumble feta or cut into small cubes. Slice olives. Remove chard from heat, stir in feta, oregano and olives. Serve.
Cooking Schedule: 30 minutes for menu |
Start to cook fish |
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