Name: Portuguese-Style Trout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 small whole trout, about 3/4-1 pound each (or Mediterranean Sea bass); 4 tablespoons olive oil, divided; 1 cup sliced onion; 1/2 cup sliced red pepper; 1/2 cup sliced green pepper; 1/2 cup sliced yellow pepper; 1/3 cup pitted black olives; 1 1/2 tablespoons minced garlic; 2 teaspoons minced anchovy fillets (optional); 1 tablespoon finely chopped fresh parsley; 1 tablespoon chopped fresh basil leaf; 1 tablespoon chopped fresh thyme leave; 1 tablespoon chopped fresh oregano leaves; 1 tablespoon capers, drained; 1/2 cup white wine; 8 tablespoons butter, cut into pieces; salt and black pepper; 1/4 teaspoon smoked paprika, for garnish; 2 tablespoons fresh parsley, chopped for garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Recipe by Sharon123

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A delicious way to fix trout or any firm white fish. Adapted from Emeril Lagasse's New New Orleans Cooking! Enjoy!

Ready In:: 50mins
Serves:
Units:

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ingredients

2 small whole trout, about 3/4-1 pound each (or Mediterranean Sea bass)
4 tablespoons olive oil, divided
1 cup sliced onion
¹⁄₂ cup sliced red pepper
¹⁄₂ cup sliced green pepper
¹⁄₂ cup sliced yellow pepper
¹⁄₃ cup pitted black olives
1 ¹⁄₂ tablespoons minced garlic
2 teaspoons minced anchovy fillets (optional)
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh thyme leave
1 tablespoon chopped fresh oregano leaves
1 tablespoon capers, drained
¹⁄₂ cup white wine
8 tablespoons butter, cut into pieces
salt and black pepper
¹⁄₄ teaspoon smoked paprika, for garnish
2 tablespoons fresh parsley, chopped for garnish
Seasoning
2 ¹⁄₂ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

directions

Preheat a grill.
Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Bayou Blast(recipe above). Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies, if using, herbs, and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper.
Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Garnish with parsley. These are great served with Portuguese Style Sauteed Potatoes!
To make the Bayou Blast, mix all ingredients together thoroughly.
Makes 2/3 cup.

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"A delicious way to fix trout or any firm white fish. Adapted from Emeril Lagasse's New New Orleans Cooking! Enjoy!"

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review by torres3boys

10/12/2009

I made this tonight.. I only had yellow peppers and used gooseberries instead of capers...it was sooo good... my kids and hubby loved it!! I also didnt use olives because I didnt have any.. I will definitely make it again!!!!! Thank you.

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tweak by torres3boys

10/12/2009

I made this tonight.. I only had yellow peppers and used gooseberries instead of capers...it was sooo good... my kids and hubby loved it!! I also didnt use olives because I didnt have any.. I will definitely make it again!!!!! Thank you.

Reply
creation by Sharon123

5/6/2009

A delicious way to fix trout or any firm white fish. Adapted from Emeril Lagasse's New New Orleans Cooking! Enjoy!