Broiled Rainbow Trout with Portuguese Garlic Vinegar Sauce- Hugo Medeiros

  Here’s one I made this week with my first open water trout of the year.

Rainbow Trout

Scaled and gutted, three diagonal slices on either side
Season with white pepper and sea salt
Rub with chopped garlic
Stuff with chopped garlic, a bunch of cilantro and lemon slices.

Broil 4-5 minutes per side.

broiled rainbow trout

And now here’s the good part.

The sauce:

Portuguese Garlic Vinegar Sauce (aka Molho Frito or Molho Vilão)
Background: This is a traditional sauce from the Azores islands of Portugal that is served over fried fish and often boiled potatoes on the side. Good bread is also a must to dip in the sauce and gather the garlic.

1/4 cup olive oil
10 cloves of garlic, thick sliced (not crushed or diced)
1 tbs of paprika
Sea salt and white pepper to taste
1/4 cup white wine vinegar or to taste
1 bunch of chopped parsley or cilantro (depending on preference)

Bring oil to a medium heat in sauté pan
Add garlic and cook to either golden or browned depending on preference
Season with salt and pepper
Add vinegar and cook over medium high heat for 1 minute
Remove from heat and add the parsley or cilantro

broiled rainbow trout

Pulling the Trigger On the Tastiest “Funny Fish”

Pulling The Trigger On The Tastiest “Funny Fish”

Hugo Medeiros- Fish Nerds Culinary Correspondent 

Late summer in New England grants us the great opportunity to hook into a few “funny fish.” These warm water species, that only show up in our waters this time of year, include bonito, false albacore, banded rudderfish and the delicious grey triggerfish. I was lucky enough to “pull the trigger” on my first triggerfish just recently. A friend invited me out kayaking in Buzzards Bay Massachusetts and mentioned that, while hooking into black sea bass, sea robin and scup, we may get lucky and come upon triggerfish. We paddled out in search of good structure and began fishing using squid strips. Triggerfish have small, tough mouths that are geared to eating crustaceans. Small, sharp hooks are the key. It didn’t take long before we were onto them. I was soon doubled up with two nice sized triggers!

Everyone told me and I read everywhere that these were great eating so I brought them home to try. I decided to make them as fish tacos and the result was spectacular. Filleting them is a bit different only in that the skin is very tough. I used a Dexter-Russell Trout knife, which is there new 5” fillet knife, cut through the skin all around the edges before proceeding to fillet as you would any other fish. Below you’ll find a video, pictures and the recipes. I hope we all have a chance to get out there and “hunt” for these fun funny fish!

Pico de Gallo
  • 1/2 red onion diced
  • 1 jalapeno diced
  • 3 tomatos diced
  • diced cilantro to taste
  • salt and pepper to taste
  • vinegar and oil to taste
Combined all ingredients in a bowl and set aside.
  • 3 avacados
  • juice from 2 limes
  • 2 plum tomatoes minced (seeded if you like)
  • 1 jalapeno (seeded if you prefer less spicy)
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1 clove garlic minced
  • 2 tbs chopped cilantro
  • salt to taste (1/2 tsp)
Remove avacado pulp and toss with lime juice in a bowl. Season with salt, cumin and cayenne. Mash with a potato masher. Fold in remaining ingredients. Set aside
Triggerfish Fillets
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup flour
  • 1 tbs salt
  • 1 tbs paprika
Mix the egg in the milk. Season the flour in a plate with the salt, pepper and paprika. Dredge the fillets in the flour, dip in the milk and dredge in flour again. Deep fry at 375 degrees until golden brown.
Fish Tacos
Now simply use any combination of the prepared food, along with sour cream with soft tacos.
Video with triggerfish in the beginning:

Avoid a Pain in the Ass: Eat Fish

maple salmonColorectal cancer is serious.  According to the American Cancer Society it is the third most diagnosed cancer, and the third leading cause of cancer-related death in the US.  But Fish Nerds take heart: A recent study reported in CNN, Reuters and the New York Times indicates that a pescetarian diet (fish and seafood, no red meat) could reduce the risk of colorectal cancer by  27%.


Atheists are Screwed

The study published in the JAMA Internal Medicine was based on 77,659 Seventh-Day Adventist men and women, from the United States an Canada. This Christian-based church keeps very good records and advocates its members to be vegetarians.  By the way, about 50% of Seventh-Day Adventists identify their race as white and 27% as black. There have been many studies suggesting that spirituality can have an effect on health, so it is clear to us that people should eat fish and find a God to thank for it.



Clay getting his omega-3s


Researchers suggested that “Vegetarian diets are associated with an overall lower incidence of colorectal cancers. Pescovegetarians in particular have a much lower risk compared with nonvegetarians. If such associations are causal, they may be important for primary prevention of colorectal cancers.” It is widely believed that  omega-3 fatty acids may be the key to lowering the  risk of cancer, so people should eat anchovies, salmon, mackerel, sardines, sable fish and whitefish.


A Special Birthday Treat

The CDC recommends regular screenings for colorectal cancer should begin at age 50.  The disease can show now signs in the early stages, but that is when it is most curable.  We suggest that old men make their birthdays extra special by coupling the screening with a prostate check.


squidobo collage

We are very excited to announce that one of our favorite Nerd chefs, Hugo Medeiros, will be sharing his recipes here in the Fish Nerd Kitchen.  We look forward to seeing his amazing creations and sharing them with you.

squidobo recipe