Lemon Thyme Rainbow Trout

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!

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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.

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Grilled Whole Bronzini with Spiced Up Lemon Molho

We have a little Mediterranean seafood restaurant in town where we have always enjoyed grilled bronzini (sometimes also referred to as branzini or Mediterranean sea bass). The waiter always looks at us a bit funny when we stop him from filleting it for us at the table. Why order the whole fish if you don’t enjoy all of the perks of it?! The little morsels of meat that get stuck to the bone are scrumptious, and the itty bitty “cheek” is the best part of the whole meal!

Luckily, we were able to sample some bronzini while on our Mediterranean honeymoon of a lifetime, which makes it a romantic dish for us. I was thrilled to see it at the Portuguese supermarket today (on the way back from Social Security Administration… Changing your name is NO fun) and immediately knew I wanted to surprise my hubby with it tonight! I am adding a Portuguese twist by creating a piri piri molho (directly translated means “gravy” but could also mean “sauce” or “juice”) to drizzle on top of the fish and serving with a fresh crispy salad.
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Ingredients:
2 whole Bronzino – gutted and scaled
2 Tbsp. kosher salt
1/2 cup olive oil + a drizzle
Juice of 2 lemons
1/4 cup white wine
1 small onion slivered
1 tsp. piri piri (or substitute chili powder)
1/4 cup chopped parsley

1. Rinse fish, pat dry, drizzle with olive oil, and rub with kosher salt.
2. Preheat grill to medium high heat. Grill for 5-7 minutes per side.
3. While fish is grilling, heat olive oil and onions over medium high heat in a small saucepan until fragrant. Add remaining ingredients except for parsley and simmer until fish is cooked.
4. When fish is done, remove from grill, and plate. Stir parsley into molho and pour over each fish.

Grilled Whole Fish Topped with Caper Oregano Sauce

This sauce was SO good! I made the recipe with fluke that I caught fresh that day, but any whole fish would be delicious with this sauce!

Here’s my catch:

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Ingredients:
1 whole fish – gutted and scaled
1/2 cup olive oil + a drizzle worth
1 Tbsp. kosher salt
3 cloves garlic – minced
Juice of one lemon
1/4 cup white wine
1/4 cup chopped fresh oregano
2 Tbsp. capers
Salt and pepper to taste

1. Drizzle olive oil on fish and rub with kosher salt.
2. Preheat grill to medium high and grill fish for 8 minutes per side or until cooked through.
3. While fish is grilling, heat oil in a saucepan over medium high heat, and sauté garlic until fragrant. Add white wine and lemon juice, and allow to simmer for 5 minutes. Add capers and oregano, and cook for 5 more minutes. Add salt and pepper to taste.
4. Remove fish from grill, remove skin if desired, and pour sauce over.