After a big trip like the one I just took to Mexico City and Tepoztlán, I like to return home and cut my meals down from 10 a day to a more manageable four-to-six. I also consider drinking more water and hitting the gym, but I’ve found the easiest way to get back into fighting form is to eat at home, eat less, and eat healthier. Sustainable fish is always a righteous pick, and quinoa is a so-called superfood. Put the two together and it’s as if the past week of Mexican chocolate, pork fat and tequila never even happened. (But I’m glad it did.)
PANFRIED TROUT WITH WARM QUINOA SALAD
(serves 4)
1 cup quinoa, rinsed and cooked in 2 cups simmering water for 15 minutes
1 big bunch seedless grapes, about a cup, sliced in half lengthways
1 apple, peeled and chopped
1 celery rib, diced
½ cup pecans, toasted
Dressing made from 3:1 ratio of olive oil and cider vinegar, for about ½ cup dressing. Stir in 2 tsp Coleman’s spicy mustard or Dijon to bring it together.
salt and pepper to taste
4 5-oz filets boneless rainbow trout or your favourite sustainable fresh fish
1 tbsp butter
Method:
While quinoa is cooking, prepare your fruit and veggies and nuts and vinaigrette then toss together in a bowl so that dressing stops the apples from browning. (Aren’t I smart?) When quinoa is cooked, throw fruit/veg/nut/dressing mixture into slightly cooled pot and stir it all together. Taste for seasoning.
Pat fish dry and generously season with salt and pepper. Heat butter in large non-stick pan and cook fish skin side down for 3 minutes on medium heat without touching it. Flip and cook for 2-3 minutes more or until cooked through.
Plate the dish by mounding a nice pile of the quinoa salad in the centre of the plate with a lovely filet on top. And a decorative lemon wedge never hurt anyone.
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