Two Minute Calamari: Sicilian Lifeguard Style

I first tried this dish on a tasting menu at the B&B Ristorante in Vegas and was immediately converted to a Mario Batali fan.  Before tasting this I was convinced that he was a television personality with mediocre cooking skills; sometimes it's fun to be wrong.  The flavors are intense, unique, and work perfectly together.  The recipe below is verbatim from Mario, but I would recommend keeping the tomato sauce thin and scaling back on the Calamari. 

Ingredients

• 1 cup Israeli couscous
• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon hot red pepper flakes
• 1/4 cup caperberries
• 2 cups basic tomato sauce*
• 1 1/2 pounds cleaned calamari: tubes cut into 1/4 inch rounds, tentacles halved
• 3 scallions, thinly sliced
• salt and pepper

Directions

1. bring 3 quarts of water to a boil, set up an ice bath
2. cook the couscous in the boiling water for 2 minutes
3. drain and immediately plunge in the ice bath.  Once cooled, remove to dry on a plate
4. in a 12 to 14 inch sauté pan heat oil until just smoking
5. add the pine nuts, currants, and red pepper flakes and sauté until the nuts are just golden brown (about 2 minutes)
6. add the caperberries, tomato sauce, and couscous; bring to a boil
7. add the calamari and simmer until just cooked and completely opaque
8. season with salt and pepper to taste
9. pour into large bowl, sprinkle with scallions, and serve immediately

*Basic Tomato Sauce

Ingredients

• 1/4 cup extra virgin olive oil
• 1 Spanish onion, finely chopped
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme (or 1 tablespoon dried)
• 1/2 medium carrot, finely shredded
• 2 28-ounce cans peeled whole tomatoes
• salt 

Directions

1. in a 3 quart saucepan heat the olive oil over medium heat
2. add the onion and garlic and cook until soft and and light golden brown (8 to 10 minutes)
3. add the thyme and carrot and cook for 5 minutes more
4. hand crush the tomatoes and add them with their juices
5. bring to a boil, stirring often
6. lower heat and simmer for 30 minutes

Trout with Macadamias, Serrano and Green Beans

Recipe courtesy of Rick Bayless, the king of Mexican food in America.

Ingredients

• 4 tablespoons olive oil
• 4 pan dressed (head and tail off) boneless trout
• salt
• 3 garlic cloves, peeled and finely chopped
• 2/3 cups chicken broth
• 12 ounces green beans
• 2 fresh serrano peppers, finely chopped
• 1/2 cup coarsely chopped roasted macadamia nuts
• 2/3 cup chopped cilantro
• 3 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant (this will only take a few seconds)
3. Add the broth, 1/2 teaspoon salt, and the green beans.  Cover.
4. Cook until the green beans are barely tender (6 to 7 minutes)
5. When the green beans are ready, uncover and add the chiles.  Increase heat to high and cook a minute longer to concentrate the broth.
6. Add the macadamias, cilantro, and lime juice.  Mix well, salt to taste.

Meanwhile...

1. Heat 3 tablespoons of oil in a large skillet over medium high heat.
2. If the skin of the two halves of each trout is still connected, cut apart.
3. Generously sprinkle with salt and lay skin side up in the hot oil.
4. Cook until golden (2 to 3 minutes)
5. Turn skin side down and cook a minute longer until the flesh easily separates from the skin.
6. Divide filets among four plates and spoon sauce over the top.

**The original recipe calls for cooking the fish first and keeping them warm in the oven as you make the sauce.  I've found that there is usually time to make the fish while the green beans are cooking and that the trout tends to taste better without sitting in the oven, but if you only have one large skillet this is definitely an option.