Portuguese-Style Trout

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:

ingredients

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
Contributor
@Sharon123
Contributor
"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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  1. torres3boys
    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
  2. torres3boys
    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
  3. Sharon123
    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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