Portuguese Style Trout Recipes

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
• Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
• Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

Steps:

• 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.

Steps:

• Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
• You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
• Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

Steps:

• In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
• Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
• Preheat the oven to 350.
• In a baking pan pour about 1/3 of the sauce.
• Put the fish fillets on top of the sauce. Top with the sliced green pepper.
• Pour the wine over this and then top with lemon slices.
• Pour the rest of the tomato sauce over all and then top with minced parsley.
• Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Steps:

• To make the lemon vinaigrette:
• To make the vinaigrette, zest the lemon into the bowl of a food processor. Trim the top and bottom of the lemon, then cut off the peel and pith. Holding the lemon flesh over the food processor bowl, cut out the segments by slicing between the membranes. Squeeze any juice remaining in the membrane, then squeeze any juice in the peel and pith. Add the honey and salt to the bowl and process. With the machine running, add the oil in a slow, steady stream until emulsified. The vinaigrette can be refrigerated in an airtight container for up to 3 days. Bring to room temperature and shake well before using.
• To make the grated fresh tomatoes:
• Cut the tomatoes in half through their equators.
• Set a box grater over a large bowl. Grate the cut sides of the tomatoes on the large holes until only the skin remains; discard the skins. Stir in the garlic. Cut the rosemary sprig in half, then bruise the sprigs by gently pounding with the dull edge of a knife and add to the tomato mixture. Whisk in the salt and oil. Cover tightly with plastic wrap and refrigerate overnight for the flavors to meld.
• To make the cured trout:
• Find a container or shallow dish just large enough to hold the fillets snugly in a single layer. Line the container with plastic wrap with overhang on all sides. Place the fillets in the plastic wrap, skin side down.
• Pour the gin on top. Mix the juniper, pepper- corns, salt, and sugar in a small bowl, then spread over the fillets to evenly coat. Cover with the plastic wrap overhang and then cover the whole container with plastic wrap. Refrigerate for 4 hours.
• Unwrap the trout, rinse off the cure under cold water, and pat dry. Cut the trout off the skin; discard the skin. Cut the fillets into 1/8-inch-thick slices. Remove the rosemary from the tomatoes and spread the tomatoes on a serving platter.
• Top with the trout slices. Drizzle the lemon vinaigrette on top, then sprinkle with the onion and olives. Zest the lemon directly on top and serve immediately.