4 trout fillets (salmon and/or halibut)
2 Granny Smith apples
1 tsp lemon juice
2 cups water
2" fresh ginger
2 handfuls arugula
1 red pepper
2 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
Roast the red pepper in either the oven, on the grill, or over a gas stove (see notes below). Set in fridge to cool.
Combine the lemon juice and water in a large bowl. Slice the apple into thin slices, and add to the lemon water. Let soak for 10+ minutes.
Peel ginger, and finely chop (this should yield 2-3 Tbs of ginger).
Once the pepper has cooled, remove as much skin as possible. Remove seeds, and chop pepper into small pieces.
Whisk together vinegar and oil.
Cook fish via your favorite method.
Drain apples out of the lemon juice. Discard the lemon water.
Combine apple, ginger, red pepper, and 1/2 the vinegar/olive oil.
Toss the arugula in the remaining vinegar/oil.
Serve by putting down a bed of arugula, put the fish on top of the arugula, and top with the ginger apple slaw.
Salt and pepper to taste.
How to roast a red pepper:
Oven: Slice peppers in half, and remove seeds. Place on cookie sheet. And broil until skin is blistered and black.
BBQ: Place directly over heat and turn as the pepper blisters. Please note, the skin on a pepper cooked on the grill may not get black and blistery. Don't cook more than 15 minutes.
Gas stove: Place red pepper directly over the flame, and turn using tongs as the pepper skin turns black.
For more recipes from Chef Tom, visit his webpage: http://www.cookwithtom.com