Dinner · Mexican · 10 min
Pescado a la Veracruzana with Steamed Barley and Charred Tomato
- Calories
- 628
- Protein
- 58g
- Carbs
- 71g
- Fat
- 14g
Ingredients
- 285g Fish, seatrout, mixed species, raw
- 69.6 g Barley, pearled, raw
- 159.9 g Tomato, roma
- 150g Onions, spring or scallions, raw
- 9g Extra virgin olive oil
Method
- 01Rinse 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.
- 02While the barley cooks, prepare the sauce: Finely dice the roma tomatoes and scallions.
- 03Heat 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.
- 04Add 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.
- 05To 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.
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