It’s trout season! I know this makes my daddy-o very happy because they stock the rivers by us. Opening day, he went out with my husband and they brought home 7 delicious fish! I love two things about this:
1. My father and husband get along great.
2. Fresh fish for dinner!
I was struggling with a way to make them tastier than just straight up grilling them, so I decided to make a sauce that the Portuguese in me would call a “molho”. You could use anything you have around the house to make this scrumptious, so I went with what I had. Who knew that my garden thyme would have survived the winter!? While I grilled up a big fish feast, I have scaled down the recipe to serve two.
Growing up in a Portuguese family, rice was always a fabulous meal. It was so much more than the boil in a bag and eat with butter experience. My grandmother, mother, and aunts can whip up a rice dish without even thinking about it. Luckily, I have learned from the best!
Instead of rice, I used quinoa. Depending where you look, there are different verdicts about whether or not quinoa is paleo. It seems like the majority of these sources place it in the “not paleo category”. Now, as I have said before, I am not following a strictly paleo diet. I make exceptions like peanut butter and soy products. I know what works for my body. For me, quinoa is very satisfying, a good source of protein, and delish. It definitely doesn’t fall in the cheat meal category for me!
With that being said, it’s up to you to figure out if you want eat it or not. Do some research and decide what works for you and your body!
Growing up with my Portuguese family, there was no such thing as barbecue sauce as Americans know it. Yes, that sweet, thick, and sticky BBQ sauce is finger licking good, but as far as I am concerned doesn’t compare! This sauce is so flavorful and is excellent on grilled chicken, ribs, or pork chops.
The only hard part to this recipe is finding piri piri powder. Piri piri is a type of chili pepper that grows in Africa. Substituting any chili powder would be fine. Piri piri is quite hot, and you may want to cut down on the amount if you aren’t into the extra spicy sauce.
4 cloves garlic – minced
1 Tbsp. olive oil
Juice of 1 lemon
1/2 cup white wine
1/2 cup ketchup
1 tsp. dried piri piri
1. In a sauce pan, heat olive oil over medium heat, add garlic, and sauté for 3 minutes.
2. Add wine and lemon juice and sauté until reduced to half.
3. Add ketchup and piri piri and stir well. Simmer over low heat for 5 minutes.
4. Use on grilled meats as you would bbq sauce.