Portuguese-style Trout

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 preheat a grill.
• 2 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.
• 3 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.
• 4 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!
• 5 to make the bayou blast, mix all ingredients together thoroughly.
• 6 makes 2/3 cup.