Name: Rainbow trout over tomato, beans and arak salad
Prep time: 30 min
Ingredients: 4 tablespoons olive oil, divided; ½ red onion, thinly sliced; Pinch dried crushed red pepper; 2 lb. cherry tomatoes, halved; 1 teaspoon brown sugar; 1 teaspoon chopped fresh rosemary; 2 tablespoons arak; 1 can cannellini beans, washed in running water (15½ oz., I prefer Bush’s beans, that are softer than others); 1¼ teaspoon kosher salt, divided; ½ cup Greek yogurt; 4 rainbow trout fillets, patted dry (or substitute with flounder, tilapia or red snapper); ¼ freshly ground black pepper

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The tomato, cannellini beans and arak salad is excellent on its own.

Use any fish fillet with skin on.

Arak is a Middle Eastern anise liquor that’s available in many liquor store. Can substitute with ouzo.

Rainbow trout over tomato, beans and arak salad

Recipe by Vered GuttmanCourse: MainCuisine: Israeli, ArabDifficulty: Easy

Servings

servings

Prep time

minutes

INGREDIENTS

4 tablespoons olive oil, divided
½ red onion, thinly sliced
Pinch dried crushed red pepper
2 lb. cherry tomatoes, halved
1 teaspoon brown sugar
1 teaspoon chopped fresh rosemary
2 tablespoons arak
1 can cannellini beans, washed in running water (15½ oz., I prefer Bush’s beans, that are softer than others)
1¼ teaspoon kosher salt, divided
½ cup Greek yogurt
4 rainbow trout fillets, patted dry (or substitute with flounder, tilapia or red snapper)
¼ freshly ground black pepper

DIRECTIONS

Heat 1 tablespoon olive oil in a heavy bottom skillet over medium-high heat and sauté red onion with crushed red pepper, stirring frequently, until the onion is golden, about 3 minutes. Transfer onion to a bowl. Put skillet back on medium-high heat.
Add 2 tablespoons oil to skillet and then add tomatoes. Let tomatoes char and brown, shaking the skillet every couple of minutes, for about 8 minutes. Add brown sugar and rosemary and cook for another 2 minutes.
Add onion back to skillet, then add arak and let it evaporate, about 15 seconds. Add cannellini beans and 1 teaspoon salt and continue cooking until the beans are warm, about 1 minutes. Remove from the heat.
Prepare 4 plates. Spread 2 tablespoons of the Greek yogurt on each plate in a circle, and spoon a quarter of the tomato-bean salad in the center. Keep aside.
Heat the remaining 2 tablespoons olive oil in a large heavy bottom skillet. Sprinkle the fish fillets with ¾ teaspoon salt and black pepper on both sides. Put the fish, skin side down, in the skillet and fry for 4 minutes, flip to the other side and fry for 1 minute more. Gently arrange each fillet on top of the tomato-bean salad and serve immediately.