This is the most dangerous time of the year for me, in terms of food. I feel like I'm walking a minefield, with tempting foods lurking everywhere. Suddenly cookies, cakes, fancy breads, and candy appear, ready to blow away all my resolve to eat sensibly. I know there will be sanctioned events like Thanksgiving and Christmas, where I allow myself to run riot at the dinner table. But, for right now, I want to play it cool. Yesterday I saw some beautiful steelhead trout and kale at Whole Foods, so I snapped it up for dinner. It was a simple meal, but very satisfying. Then I white knuckled the rest of the evening, refusing to eat anything else after dinner. My body was arguing with me, reminding me that I could defrost some bread and make myself a nice tomato sandwich as I watched Dexter. Well, I managed to avoid doing that. But, it was hard.
I love kale. It's usually served in casseroles or soup, because it's not a fragile green and can withstand cooking for longer periods of time. But, it tastes wonderful sauteed, with a little garlic and onion. This is a variety often referred to as Dinosaur Kale.
Pan Grilled Steelhead Trout With Sauteed Kale
Kale, about 1 pound tough inner stems removed
1/2 cup sliced or chopped onion
2-5 cloves of garlic
pinch of crushed red pepper (optional)
1 Tablespoon olive oil
Wash the kale and either tear or slice it into pieces, about 1 inch wide. Bring a large pot of water to boil and cook the kale in the water for about 7 minutes. Drain and set aside. Heat the oil in a heavy skillet and add the garlic, onions, and red pepper. Saute over medium high heat for about 5 minutes, then add the kale and cook for another minute. Set aside in a bowl.
Steelhead fillet (or other fish), about 8 ounces per person, washed and wiped dry with paper towels
1 Tablespoon olive oil
You can grill the fish (or poach it if you wish. I prefer to pan grill fish. Take a heavy skillet--cast iron or non-stick. Add the oil and heat until very hot. Sprinkle the fish with salt and pepper on both sides and add it to the pan. Cook on one side of the fish for 3-4 minutes, turning the heat down to medium high after about 1 minute. Turn the fish and cook on the other side. Monitor your fish, to make sure it doesn't over cook. If you are using a fillet that isn't very thick, you will cook the fish for a shorter period of time. Check the center of the fish with the tip of a sharp knife to make sure that it isn't overcooking. When the fish is slightly translucent in the thickest part of the fillet, remove from the heat. Place some of the kale on a serving plate and place the kale on top. Serve.