Here’s one I made this week with my first open water trout of the year.
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.
And now here’s the good part.
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