Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Grilled Trout Stuffed with Tomato Confit Recipe

Try this delectable grilled trout stuffed with tomato confit recipe from Chicago restaurant, Uncommon Underground.

| May 2013

  • Grilled trout recipe
    A healthy, delicious of grilled trout with tomato confit from Chef Chris Spear.
    Photo by Fotolia/SOLLUB
  • Locally Grown
    "Locally Grown" by Anna Blessing shows the restaurant industry movement to engage in sustainable farming practices through small-scale urban farming and purchasing produce from local farmers.
    Cover Courtesy Agate Midway Publishing

  • Grilled trout recipe
  • Locally Grown

This grilled trout stuffed with tomato confit recipe comes from Uncommon Underground, one Chicago restaurants dedicated to small-scale urban farming and sourcing locally grown ingredients from heartland farms. This recipe is taken from Locally Grown (Agate Midway Publishing, 2012) by Anna Blessing, a story of the modern heartland farm. It explores how sustainable practices—and close ties to high-profile chefs and restaurateurs—have propelled the "locally grown" culinary movement with rich stories of Midwestern farms told through beautiful photography, fascinating anecdotes from farmers and chefs, and up-close looks at what makes each farm so unique.

Grilled Trout Stuffed with Tomato Confit

• 2 pounds (908 g) cherry tomatoes
• 1 lemon
• 4 cups (948 mL) tomato juice
• 4 trout, headless (8 to 10 ounces [227 to 284 g] each)
• 1/3 cup (10 g) packed parsley leaves, chopped
• 2 sprigs tarragon, chopped
• 8 chives, minced
• Salt and pepper
• Vegetable oil



1. To prepare the tomato confit, slice the cherry tomatoes as thinly as possible, about 1/8 inch (3 mm). Place tomato slices in a baking dish big enough where you can layer the tomatoes in bottom of dish (double layer if necessary). Pour tomato juice over tomatoes and enough water until tomatoes are just submerged in liquid. Cover dish with foil and roast at 250°F (120°C) 2 hours or until tomatoes are very soft. When tomatoes are finished cooking, remove from the oven and cool in the liquid. Carefully transfer the tomatoes to a bowl using a slotted spoon.

2. To prepare the trout, squeeze 1 lemon into 1 gallon (3.80 L) of water. Dip the trout into the lemon-water to get rid of the slimy membrane on the skin. Dry well with paper towels. Place in refrigerator until ready to go on the grill.



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me