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.