My husband came home this week from a fishing trip with several brown trout. He grilled them whole and I made this delicious and simple Italian puttanesca sauce to go with the fish. Puttanesca sauce generally incorporates tomatoes, olive oil, garlic, olives, and capers. Some recipes use anchovies and red pepper flakes. It only takes about 10 minutes to put together and you get a lot of flavor for a small investment of time. Any white fish will work for this recipe. I have eaten it with cod and branzino (Mediterranean sea bass); swordfish works well, too. It is also a great sauce for chicken or pork, and delicious over pasta. I like to use olives that still have the pit, because I think the flavor and texture are better.
Grilled Trout with Puttanesca Sauce
1-1/2 – 2 lbs. trout (whole and with skin)
3 Tbsp. extra virgin olive oil
2 cloves garlic, finely chopped
1-1/4 c. chopped fresh tomatoes (peeling is optional)
1/2 c. semi-oil cured black olives, unpitted
1/8 tsp. kosher salt or more to taste
pinch of black pepper
1/4 tsp. dried Greek oregano
2 Tbsp. capers, rinsed
4 fresh basil leaves, chopped
Grill fish whole with skin on at medium heat for 5 minutes per side. While the fish is grilling make the sauce. Heat olive oil in a skillet on medium heat. Add garlic and sauté 1 minute until garlic is soft but not brown. Add tomatoes and cook 1 minute. Add olives, salt and pepper. Cook 5-7 minutes, uncovered to cook down tomato juice. Add capers and oregano. Cook 1-2 minutes. If sauce seems too thick add 1-2 Tablespoons of water. Add basil. Remove the head, skin, and bones from the trout. Place fish fillets on serving platter. Spoon sauce over fish. Serves 2-3.