Portuguese-Style Trout Recipe

Name: Portuguese-Style Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white 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; Seasoning; 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

Servings: persons

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 white 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
Seasoning
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

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Portuguese-Style Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese-Style Trout

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