You know you can change the trout to salmon, if that is what you like best. I prefer the subtle flavour of the trout. Hence, I use trout.
I love the summer season because we can be outside, on our deck, dining and visiting. Of course, the barbecue doing it’s best to show off Don’s talents. How lucky can we be? This could be put into the barbecue as well. Just adjust to how you want to make it.
- 1 1/2 lb. trout fillets, cut into 1 1/2 inch cubes
- 2/3 cup Orzo pasta
- 3/4 cup red bell pepper, chopped
- 1/2 cup small red onion, chopped
- 1 stalk celery, ribs peeled
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 2 x 14 1/2 oz. cans of diced tomatoes, keeping juice
- 1/2 cup dried plums, coarsely chopped
- 1 tsp. curry powder
Rinse the fish and pat dry. Preheat oven to 350 degrees.
In a large oven-proof pan cook and stir together the pepper, onion, celery and garlic for 4 minutes. Add the tomatoes and juice, dried plums and curry and cook a further 2 minutes. Remove from the heat.
Add the trout and now place in the oven to bake for 8-10 minutes, until the fish just begins to flake. While this is happening put 1 1/2 cups water and when boiling, add the orzo. Boil for 12-13 minutes and cover to let stand for 3 minutes. Drain and now place equal amounts into 4 large bowls.
Spoon the fish mixture over the orzo and enjoy!. Of course a glass of bubbly would be wonderful pairing.