Is it March already? Doesn't February always disappear just when you've gotten comfortable with it? Or is that just me?
Anyway, I have a wonderful recipe to share with you today (complete with a vegetarian adaptation that uses the same spices) and, if you're making the trout component, an even more exciting cooking technique!
Back when I regularly cooked omnivore food, fish was one of my specialties. Fast and easy to cook, I could always adjust my seasonings to suit my mood. I realized this month, as I planned the menu for our monthly cooking adventure that I hadn't made fish in quite a while. So I resolved that it was time that changed. Wanting to combat the winter doldrums I've been in, I decided I wanted this fish to have a bite ... and lots of garlic. Interesting spices always make me think of Indian food so I went back to The 4-Hour Chef and adapted his recipe for Trout with South Indian Spices, including a wonderful Ginger-Garlic Paste made from scratch. (There's still more of the paste in our fridge -- any suggestions on how else we should use it?)
As for the vegetarian, he loves these flavorings as well, so, while I made the fish, I tossed a couple of cans of white beans with the same marinade ingredients and baked them in the same oven for the same amount of time. Formal directions are below. We also served this with basmati rice and gremolata and had an amazing whiskey butterscotch pudding for dessert. A Falanghina was a delicious accompaniment. மகிழ்ந்து உண்ணுங்கள் [bon appetit]!
Trout (or White Beans) with South Indian Spices
inspired by The 4-Hour Chef
- 1 head garlic cloves, chopped
- 1 hand ginger root, chopped
- 1 tablespoon water
- 1 1/2 tablespoons beer vinegar (can substitute rice vinegar)
- 1/2 teaspoon ground turmeric
- 1 teaspoon garlic parsley salt
- 2 small whole trout, butterflied and gutted (if making the omnivore version)
- 2 cans navy beans, drained and rinsed (if making the vegetarian version)
- juice from 1/2 lime
Combine garlic, ginger and water in a cup or mixing bowl. Using your immersion blender, process until they've all combined into a smooth paste.
Combine 1 1/2 tablespoons ginger-garlic paste, vinegar, turmeric and salt in a bowl.
If making the fish, place it in a heavy ziploc plastic bag and add the marinade, massaging it well into the flesh. Marinate at least 8 hours.
If making the beans, add them to the bowl of seasonings, stir well and let sit for at least 15 minutes so marinade can permeate.
Preheat oven to 400F.
If making the fish: Remove it from the bag and place on a plate, flesh-side up. Now comes the fun part (I made the vegetarian stay in the other room while I did this): insert a skewer through the fish's mouth and rest its length along the fish's body. Balance 3 skewers along the width of a baking pan. Gently flip the fish over and rest its skewer on the other 3. Repeat with the second fish (and any others that you want to make; you may need to use more than one pan, depending on the size of your fish and your pans).
Place beans and/or fish in the oven and bake 12 minutes. Serve with the lime juice drizzled on top. Enjoy!
- Best Spicy Masala Fish from Bland is Boring
- Cajun Rainbow Trout from Whole Foods Market
- The Best Salsa from Bland is Boring
- Ginger-Garlic Eggplant from Chicago Tribune
- South Indian Style Green Bean "Stir Fry" from The Mistress of Spices
- Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard from Vegetarian Times
- Kidney Beans Curry from Easy Indian Cooking
- Slow Cooker Vegan Spicy Pinto Bean Chili with Corn and Kale from The Perfect Pantry