Drunken Scottish Trout

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.

Eat Well!

 


Herb Infused Olive Oil

I feel like we are seconds from never again feeling the warmth of a summer day.  You know that feeling that hits when the days become shorter, the air becomes much cooler and fresh herbs are no where to be found.  (And NO you can not count the packaged herbs you get at the local Big Bird Grocery Store as fresh herbs).  

I decided to take charge this year and do some preserving.  I canned cucumber relish, froze fresh herbs in oil and today I decided to make my own flavored olive oil.  It still doesn't beat running to the garden in your work clothes to decide what's for dinner, but I'll take what I can get.

I had the best bunch of thyme and lavender this summer.  I decided by putting these two in a bottle I'd not only get something good to eat, but also something good to look at.

I read everything I could find about how to safely bottle herbs.  The resounding theme - clean bottles and dry herbs.

You can use a mason jar, or any bottle with a solid lid.  I found this bottle at a local retail store and thought it would be perfect for my beautiful herbs.


Herb Infused Olive Oil

  • Select a bottle or jar.  Clean and dry thoroughly.
  • Gather a variety of your favorite herbs.
  • Clean and dry the herbs completely, preferably overnight.  By putting moist or unclean herbs in oil it can result in botulism. I know, scary, right…food safety is very important.
  • Lightly bruise your herbs to bring out the oils.
  • Place the herbs in the bottle.
  • Gently poor in GOOD olive oil.
  • Seal your bottle and let sit in a cool dark place for 1-2 weeks.
  • Your infused oil will keep for up to one month in the refrigerator. 

Serve on your favorite pasta or vegetable dish.  I also enjoy herb infused olive oil with olive oil bread.  Olive oil bread is very light and airy.

Eat Well!