I'll admit it, I'm a food snob. This won't be the last time I say it. If the ingredients sound exotic, I have to try it. No sea salt for this girl, Himalayan Pink Sea Salt. Paprika - never - Smoked Mild Paprika! I know it probably all came from the same factory. Some companies just have this great branding person sitting in her big office yelling down to the workers, put some dye in that sea salt so I can jack up the price - someone will buy it! Well, unfortunately that someone is me. If I had to choose between an expensive purse and an expensive meal, I'm going to eat!
So, when I went to the grocery store looking for a piece of salmon and saw they had Scotland Sea Trout - mind you not just regular Sea Trout - Scotland Sea Trout - I had to try it. I purchased my trout and decided to bring it home and get it drunk (with cooking wine, of course).
I will say this much, I was not disappointed. It was delicious!!! I'm not sure "pretty" is an adjective you use to describe food, but that was the first word that came out of my mouth.
The orange and lemon left a bright citrus note.
I decided to grill the trout, but I didn't want to char the lemon or orange so I decided to use foil packets. They are great for keeping in the moisture and flavor of meat and vegetables. It's also provides easy clean up.
Place your trout in the middle of the foil. Fold the bottom portion of the foil up and the top portion of the foil down.
Take the top corners and fold them down and then the bottom corners and fold them up.
Roll the sides of the foil in. This keeps the heat inside your packet.
Make sure you have your grill set to 350 degrees.
Drunken Scottish Trout
1 Pound Scotland Sea Trout (you can use salmon or any meaty fish - like cod)
2/3 Cup Sherry Cooking Wine
1/3 Cup Low Sodium Soy Sauce
1 Medium Orange
1 Large Lemon
1/2 Teaspoon Pink Himalayan Sea Salt (or regular sea salt)
1 Bunch Lemon Thyme (or regular thyme)
Smoked Paprika (to taste)
Preheat your grill to 350 degrees (you can also cook this in the oven, under the broiler, or on the stove top). If cooking on the stove add a little olive or sesame seed oil to your pan. Sesame seed oil will add another layer of flavor to this beautiful dish.
Zest your orange and lemon. Cut the orange and lemon in half. Thinly slice one half of the orange and one half of the lemon. Juice the other half of the orange and the other half of the lemon. Lay your orange slices and half of the lemon thyme on the bottom of a shallow dish (one large enough to hold the thickness of the trout). Lightly season both sides of the trout with the sea salt. Place the trout in the shallow dish and place your lemon slices and the remaining lemon thyme on top. Combine the cooking wine, soy sauce, orange and lemon zest and juice and add them to the dish.
Let it marinade in the refridgerator for 10-30 minutes. The longer you let it marinade the more you taste the flavors. The orange becomes a hero in this dish.
Place your trout, herbs and citrus in the foil packet - sans the liquid.
Grill your trout. I let mine stay on for about 10- 15 minutes. I like it well.*
Remember the foil packet is optional - it does two things…it allows the marinading process to continue and it helps with clean up - but again - optional. I've never been one to shy away from a great grill mark, so putting it directly on the grill works also!
Sprinkle lightly with smoked paprika.
*It can be dangerous to consume raw or undercooked meat or fish.