I somehow always seem to find myself living near a Farmer’s Market, no matter the city. If that’s the one part of my rural roots that follows me in life, I’ll take it.
Our new farmer’s market at McCarren Park in Williamsburg is wonderful. You can smell it before you set your eyes on it, which is saying something in NYC in July.
On my recent trip I just let what was fresh speak to me and go from there on brainstorming a dish. Yes I know that sounds super hippie and cliche, but I think we can all agree Thomas Keller & Alice Waters are onto something with farm to table.
The abundant dill immediately caught my nose. One of my favorite herbs often because it goes in all of my favorite things: pickles, fish, potatoes, dips, etc. In this heat there is no need for heavy proteins, so fish was an easy choice. Garlic and Dill really do go together like PB & J. So Garlic Dill fish was decided upon.
Please note this dish requires marinating, so prepare ahead of time. I marinated the fish for 30 minutes, you can marinate up to 24 if you need to.
You can easily pair this dish with a variety of side dishes depending on which way you want to take it. Veggies are highly recommend to round out a healthy meal.
- 2 filets of trout (or flaky white fish)
- ½ cup of olive oil
- 4 cloves of garlic minced
- ¼ cup of chopped dill
- 2 slices and tablespoons of lemon/lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes
- Add trout, ¼ cup of olive oil, salt, pepper, red pepper flakes, lemon juice, chopped dill, minced garlic and lemon slices to ziploc bag to marinate. Make sure to distribute all ingredients evenly.
- Let marinate at least 30 minutes. Get a medium to large sized saute pain set to medium heat. Heat ¼ of remaining olive oil (just make sure to evenly coat pan).
- Place filets in pan and let cook on one side for 4-5 minutes. Then flip and let cook other side for 4 minutes. Make sure to include marinate in pan so it cooks in the dill & garlic.