minimo is a women-owned natural wine shop and wine bar in the Jack London district of Oakland. Owners Erin & Sarah love slow-roasting McFarland Trout on a bed of fig leaves from their backyard tree, using a recipe from Samin Nosrat’s Salt, Fat, Acid, Heat. It’s ideal for dinner parties because it can be prepared ahead of time and served at room temp.
Read MoreBaked whole fish - delicious and impressive! Bring this beauty to the table like a champ!
Read MoreEnjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!
Read MoreA simple way to cure fish such as trout or salmon.
Read MoreHooray for trout! Though it's so easy just to salt, pepper, and pan fry it, here are a few more steps that are well worth the minimal effort. Pictured here with rice pilaf and garbanzo beans, and a green salad. Weeknight delight!
Read MoreCut your flavored butter into small slices and place atop the fish fillets. Place your fish on the broiler pan and broil for 6 minutes, until cooked. Serve with orange wedges, and enjoy your fleeting, delicious moment with this fish that has oh, about a million years on our species. Cheers!
Read MoreAnother simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!
Read MoreYou can put your fancy pants on and go crazy with the fish but honestly, with fish this pure and delicious you can afford to keep it really simple. This is a small step above spearing your trout and roasting it on an open fire (also delicious), and I think you’ll love it.
Read MoreThis fabulous(ly easy) appetizer pairs perfectly with a cold martini, or, if you’re in California, a glass of chilled white wine. Feel free to swap out the chives for dill if you like, there are many variations on this delicious pate. Enjoy with friends or keep it all to yourself and call it lunch!
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