Tag: fish
Baked Whole Rainbow Trout
Baked Whole Rainbow Trout
I love cooking whole fish; especially rainbow trout. They’re fairly inexpensive and require little prep work to yield a fulfilling meal. When you buy rainbow trout, they will come with or without the backbone. If they come with the backbone, I recommend butterflying the fillets on each side of the fish. By doing this, the fillets will get properly seasoned. If the trout comes without a backbone, you can straight up season and stuff the fish directly inside the cavity. Most rainbow trout weigh between 1 – 1 1/4lb. They will take approximately 20-25 minutes in a preheated 400° oven. You can also broil or grill these fish; taking about half the time as baking.
Servings: 2
Ingredients
- 2 whole rainbow trout cleaned; 1-1 1/4lb each
- 2 tbsp olive oil
- 2 tsp dried oregano
- salt
- cracked black pepper
- lemon slices
Instructions
- Rinse the trout under cold water.If your trout still has the backbone, butterfly open each side of the fish, slicing across the back down to the tail. If the trout doesn’t have a backbone, skip this step.
- Rub the inside and outside with olive oil. Season the inside and outside with salt and pepper. Season the inside with oregano. Put 2 slices of lemon on the inside of each of the butterflied fillets. If the fish hasn’t a backbone, put the lemon slices inside of the cavity.
- Preheat the oven to 400°. Place the trout on a baking sheet lined in parchment paper.
- Bake the fish for 20-25 minutes.
Serve either whole or remove the fillets from the backbone and cut off the head.
Sicilian-Style Grilled Swordfish
Sicilian-Style Grilled Swordfish
Swordfish steaks are my absolute favorite fish to cook. They’re meaty, oily, firm fleshed, and holds up great on the grill. Swordfish is a type of fish that can be tricky, since you want it cooked all the way through without overcooking and drying it out. The secret is to get a steak that it 1” – 1 1/4” thick. Any thinner, you risk cooking it to a piece of leather. This recipe is a simple Sicilian-style preparation, with olive oil, lemon, garlic, basil, and Italian oregano for the marinade. If you change out the Italian oregano for Greek oregano, you will have a Greek marinade. 5-6 minutes a side over the charcoal is all it takes.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb swordfish steak 1” thick
- 1 lemon juiced
- 1/4 cup olive oil
- 3 garlic cloves minced
- 3 tbsp basil finely chopped
- 1 tbsp Italian oregano finely chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Mix together the marinade ingredients.
- Marinate the swordfish steak for 8 hours. Save the remaining marinade.
- Start the charcoal in a chimney starter until gray. Poor into the grill and place on the grate. Place the swordfish over the charcoal.
- Grill for 5-6 minutes a side; casually basting the swordfish. Let rest for 5 minutes before serving.
Malagasy Monkfish Curry
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Grilled Steelhead Trout
Grilled Steelhead Trout
Steelhead trout are native to the Pacific Northwest and Alaska. They have a similar taste to Atlantic salmon, but are smaller in size and have slightly less fat content. Steelhead are an anadromous fish, meaning they spend part of their lives in fresh and saltwater.
Equipment
- charcoal grill
- hardwood charcoal or briquettes
- grilling basket
Ingredients
- 1 whole steelhead fillet 2-3lbs
- seasoning of your liking salt, pepper, garlic, parsley, or any pre-made mix
- 1 tbsp olive oil
- 1/2 lemon juiced
Instructions
- Rub your steelhead fillet with the olive oil. Generously season with seasonings of your liking. I used Paul Prudomme’s salmon seasoning, but a combination of salt, pepper, garlic, and parsley would work just fine. Allow to rest at room temperature for at least 30 minutes. Place in a grilling basket.
- While the fish is resting, place the charcoal in a chimney starter and allow to turn grey; about 15 minutes. Pour the lit charcoal on one side of the grill.
- When ready to cook, place the steelhead in the basket flesh side down directly over the charcoal. Grill for 2-3 minutes to sear the fish.
- Flip the fish over to skin side down. Grill for about 8 minutes with the cover on the grill with the vent open.
