Ciao tutti. To round out this maritime week I have an oldy but goody from my personal recipe books. Oranges and fish make my palate party like an emo kid at a Fall Out Boy show. I’m not sure what it is, maybe the sweet yet acidic flavor of perfectly ripe oranges that plays so well with the natural sweetness of fresh seafood? Whatever it may be, this dish will make you hungrier and hungrier as you eat, a great thing when you’re eating fish because it’s a real sin to let any go to waste (and it’s not the best leftovers). It goes a lil’ something like this:
Trota alla Griglia
2 Large Oranges (Navel, Blood, Clementines, no matter)
1 Large Trout (any seafood will work, I love using baby octopus)
Handful of Herbs (in this case Oregano and Lemon Thyme)
Olive Oil, Salt, Pepper
I also threw in some portobellos and scallions as contorni, scallions may be the greatest grilled veggies ever.
Wash your trout thoroughly, pat dry with paper towel and place on a hotel pan (tray). Slice both oranges in half and cut one half into thin slices. Squeeze two of the halves all over the fish, inside and out. Place the slices in the body of the trout along with the herbs and a generous pinch of salt. Salt and Pepper the outside and drizzle with olive oil. You gotta use your hands for this, but start mopping up all the orange juice and olive oil until the entire fish is covered in the “vinaigrette”. You could mix the salt, pepper, orange juice and olive oil separately but your hands are the best tools in the kitchen so might as well use’m.
Salt, Pepper, and drizzle the veggies with olive oil until covered and place everything (including that other orange half) on a screaming hot grill. Following yesterday’s fish-grilling tips grill the trout until crunchy on both sides and the flesh turns opaque and flakey, roughly 5-6 minutes per side. The scallions will cook the fastest and the ends tend to burn so be careful. The portobellos are nice and meaty so they can stand some solid heat, they should be ready by the time the fish is done. Plate and use the grilled orange half as your sauce, it’s all you’ll need besides a cool beer to get yourself sauced.
Trout works incredibly well with sweet/savory preparations like this, and orange seems to work best only behind apples (that’s another post tho). The herbs perfume the inside and wilt into a warm herb salad you can munch on, bite after bite with the moist meat. The scallions are also sweet as sugar with a wonderful char that you can either peel off or leave on if you’re like me. The portobellos add the richness, almost like a starch but meatier and adding texture to the dish. And don’t you dare throw out that skin, call me and I’ll come eat it if you wont!
I hope this gets you stoked to stoke your own fire and throw some fishies on the grill over the weekend. Grab a reel and fish out some dinner!…or go to the store, either way.