Corn Salad with Chile and Lime
6 tbsp. olive oil, plus more for greasing
1⁄2 cup barberries (not currently available at the Co-op; sub dried tart cherries or goji berries)
1 large yellow onion, thinly sliced
1⁄4 cup tamarind paste
1/2 cup almonds, chopped
4 garlic cloves, minced
1⁄3 cup minced fresh cilantro
1⁄3 cup minced fresh parsley
1⁄3 cup minced fresh tarragon
Lime wedges, for serving
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Heat oven to 375°. Grease two baking sheets and set aside. Soak barberries in warm water for 30 minutes and drain. In a large skillet over medium-high, heat 3 tablespoons olive oil. Add the onions and cook until brown, about 10 minutes. Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark brown and caramelized. Add the barberries, almonds, tamarind, and garlic, and cook until fragrant, about 10 minutes. Remove from heat and stir in cilantro, parsley, and tarragon.
Season fish with salt and pepper. Stuff each fish with about 1⁄2 cup stuffing and brush with remaining olive oil. Bake for 15 minutes. Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish’s skin is golden.
Serve on a bed of long grain brown rice.
Yield: 4 servings