Tomato Season 4

Although tomatoes are available year-round at farmers’ markets here in New York City, they don’t really come into their own until this time of year. In-season tomatoes usually arrive at our local Greenmarkets towards the end of June or early July, while out-of-season tomatoes are grown via hydroponics and sold at double their usual price. At least two harvests will occur during tomato season which ends sometime in late October or early November when the first frosts of autumn make their appearance.

The really flavorful ones are only around for four months out of the year so it makes sense to take advantage of their availability as much as possible.

For tonight’s dinner, a trout fillet was brushed with an herb rub and baked with sliced heirloom tomatoes inside corn husks, then paired with a coconut and almond pilaf. Some of the baked tomatoes went into a spiced peach salsa that doubled as a garnish.

Recipe and pix after the jump.


Trout baked in corn husks; coconut rice pilaf; spicy roasted peach and tomato salsa; sliced heirloom tomatoes

Click here for a high-resolution version of this picture.

For the trout:

1 rainbow trout fillet
3 tablespoons herb rub (see below)
1 heirloom tomato, sliced
tarragon leaves
2 teaspoons lime juice
pinch of kosher salt
corn husks

Herb rub

1 tablespoon flat-leaf parsley, chopped
1 tablespoon marjoram, chopped
1 tablespoon tarragon, chopped
1 teaspoon black mustard seeds
a small pinch of cayenne pepper
pinch of kosher salt
1 tablespoon lime juice
3 tablespoons olive oil

Combine all ingredients and mix well. Can be made an hour in advance.

Sprinkle salt and lime juice on fillet. Brush the trout with the herb rub. Top the trout with tomato slices and tarragon. Carefully flip the trout over onto the corn husks so that the skin faces up. Fold the husk over so that the trout is completely sealed inside. Bake for 10 to 15 minutes in a 400 F oven.

For the coconut rice pilaf:

2 tablespoons ghee
1 pinch of black mustard seeds
1 small onion, chopped
4 tablespoons slivered almonds
2 tablespoons golden raisins
a small pinch of turmeric
1 cup basmati rice
1 cup unsweetened coconut milk
1 cup water

Heat ghee in a medium saucepan over medium-high heat. Add onion and mustard seeds. Sauté onion until it becomes translucent and mustard seeds “pop”. Add almonds and raisins, stirring frequently. Cook for 30 seconds to 1 minute; do not burn. Add rice. Stir in turmeric. Toss rice until grains are coated with the onion mixture. Add coconut milk and water and cook for 30 to 35 minutes or until all the liquid is absorbed and rice is tender.

For the salsa:

1 white peach, pitted and cut into chunks
1 teaspoon black mustard seeds
pinch of kosher salt
olive oil
tomatoes from the trout recipe (see above)
pinch of red pepper flakes, chopped jalapeño OR chiles de arbol
1 scallion, minced
1 shallot, finely chopped
3 tablespoons flat-leaf parsley
1 tablespoon white wine vinegar
3 tablespoons olive oil

Sprinkle peach chunks with salt, mustard seeds and olive oil. Toss. Roast in a 350 F oven for 20 to 30 minutes or until peaches have softened considerably. Set aside and let cool.

Rough chop cooked tomatoes. Fold in peach chunks and the remaining ingredients. Stir and use as needed. Can be made up to two hours in advance prior to service.

4 thoughts

  1. Holy — Can I come to your house for dinner, Stash? This dinner looks so interesting! I have never had tarragon with trout. I am going to have to give it a try. The tarragon is still going strong here as well.

    Like

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: