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Portuguese-style Trout (Emeril Lagasse) Recipe

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Portuguese-style Trout (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
583
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  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 Essence. 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, 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. Surround fish with Brabant Potatoes. Garnish with parsley.
  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  6. 2 1/2 tablespoons paprika
  7. 2 tablespoons salt
  8. 2 tablespoons garlic powder
  9. 1 tablespoon black pepper
  10. 1 tablespoon onion powder
  11. 1 tablespoon cayenne pepper
  12. 1 tablespoon dried oregano
  13. 1 tablespoon dried thyme
  14. Combine all ingredients thoroughly.
  15. Yield: 2/3 cup
  16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  17. Sauteed Brabant Potatoes:
  18. 2 pounds Idaho potatoes, peeled
  19. 2 tablespoons olive oil
  20. 1 large onion, chopped
  21. 2 cloves garlic, minced
  22. Salt and pepper
  23. Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil. Reduce heat and simmer until potatoes are slightly tender, about 10 minutes. Remove from the heat and drain potatoes on paper towels.
  24. In a large saute skillet, heat olive oil over medium heat. Add the onions and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the drained potatoes and cook, turning, until browned on both sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 582.87 Kcal (2440 kJ)
Calories from fat 432.83 Kcal
% Daily Value*
Total Fat 48.09g 74%
Cholesterol 128.3mg 43%
Sodium 433.07mg 18%
Potassium 633.28mg 13%
Total Carbs 8.83g 3%
Sugars 2.39g 10%
Dietary Fiber 2.47g 10%
Protein 25.92g 52%
Vitamin C 84.6mg 141%
Vitamin A 0.3mg 9%
Iron 2.9mg 16%
Calcium 105.4mg 11%
Amount Per 100 g
Calories 197.13 Kcal (825 kJ)
Calories from fat 146.39 Kcal
% Daily Value*
Total Fat 16.27g 74%
Cholesterol 43.39mg 43%
Sodium 146.47mg 18%
Potassium 214.18mg 13%
Total Carbs 2.99g 3%
Sugars 0.81g 10%
Dietary Fiber 0.84g 10%
Protein 8.76g 52%
Vitamin C 28.6mg 141%
Vitamin A 0.1mg 9%
Iron 1mg 16%
Calcium 35.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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