we all know about the twin films phenomenon - two movies released in the same year with the same premise. there have been many iconic instances of this over the years, movies like: volcano/dante’s peak. deep impact/armageddon. showgirls/striptease. observe & report/paul blart: mall cop.
rick rubin might say this happens because the idea’s time has come.
well - it was only a matter of time before two iconic and very established and respected food publications (bon appetit magazine and yours truly, of course) would collide in the ideaspace. yesterday, after spotting a delicious piece of trout at the store, i had the great idea to marinate it with soy and honey, roast it, and to serve it over rice alongside some sauteed green beans and the rest of the giant heirloom tomato i’ve been working through. so i did that. and while it required way too many dishes for my liking, it was delish!
…AND THEN, like 15 minutes after we finished this truly FAB dinner, feeling all proud of myself because the kids happily enjoyed my delicious & totally off-the-dome original creation, i took a moment to flip through the newly delivered bon app mag and WHAM, page 20. there it was…the same recipe!?!?! like, almost exactly the same recipe!?! out of all the things in the WHOLE WIDE WORLD i could have cooked, i made twinned fish. how bizarre.
soooo i guess… it turns out that the universe has decided that it’s rice bowl with soy glazed fish and green bean (and tomato) season. and who am i to argue with the UNIVERSE?! shit was delicious!
normally, i would write out the recipe for you, but since my good friends at bon appetit already went through the trouble, i’ll just link to their version here and then tell you what i did differently. you can also watch me cook it (and then discover the twin recipe) on our instagram stories!
what i did:
i used skin-on trout, scored a crosshatch pattern into the flesh, and marinated it in 3/4 of the soy & honey glaze before roasting in the oven, glaze on.
i did not use ginger or rice vinegar in my glaze (but i see why that would be very good), but i did use a splash of rice vin on the tomatoes to finish.
after blanching them, i sautéed the beans in butter and the remaining soy & honey mixture.
for myself, so that my lil’ tomato haters didn’t riot: i reserved a portion of sautéed beans and in the same bowl i used to make the soy glaze, mixed them with slices of heirloom tomato, the very last drips of sauce in the bowl, a splash of rice vinegar, and sesame seeds.
i served this with half an avocado for the kids, and did not give them sesame seeds for fear of the aforementioned riot.
look at this dinnertime masterpiece!
soooo what’s the takeaway from this totally bizarro recipe mindmeld? is it that great minds think alike? that there is no original thought left? are we living in a simulation? or are we all just collectively craving soy glazed fish and rice bowls with green beans and tomatoes? who knows. and to be honest, i don’t really give a honk what version you use, i just hope that you make this ASAP, and that your kids enjoy it as much as mine did.
bon appetit!
kt