Pescado a la Veracruzana with Steamed Barley and Charred Tomato

Rinse the barley under cold water until clear. Combine 85g of raw barley with 250ml water, bring to a boil, then cover and simmer for 35-40 minutes until tender and chewy. Let rest off the heat.

While the barley cooks, prepare the sauce: Finely dice the roma tomatoes and scallions.

Heat a heavy-bottomed pan over medium-high heat. Add the olive oil. Once shimmering, add the seatrout fillets. Sear for 3-4 minutes on the first side until golden, then flip carefully.

Add the diced tomatoes and scallions into the pan around the fish. Let them cook down for 5 minutes, allowing the juices to create a light, fragrant broth. The fish should flake easily with a fork when done.

To plate, create a bed of the steamed barley. Carefully place the seared trout on top. Spoon the concentrated tomato-scallion mixture over the fish, ensuring the juices soak into the grains. Garnish with additional fresh cilantro if desired.