Grilled White Perch Puttanesca

Recipe courtesy Chef Joe Lancelotta, Conrad's Crabs and Seafood Market of Parkville, MD
Show: Hook, Line & Dinner Episode: Baltimore
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 1 serving
LEVEL: Easy

ingredients

PUTTANESCA SAUCE:
  • 1 whole 12-ounce to 1-pound white perch, gutted, scaled and gills removed
  • Salt and freshly ground black pepper
  • 1/2 lemon, halved
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Directions

For the puttanesca sauce: Heat the oil in a medium saute pan over medium-high heat until hot. Saute the onions and garlic until translucent, about 2 minutes, and then stir in the olives, capers and anchovies, tossing to combine. Add more oil, if needed. Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes. Taste and adjust the seasoning.

Preheat the grill to medium-high heat.

Sprinkle the fish with salt and black pepper and squeeze with 1 piece of the lemon. Grill the fish seasoned-side down without moving it, 4 to 5 minutes, and then sprinkle salt, black pepper and lemon juice on the other side of the fish and flip. Continue grilling, another 4 to 5 minutes.

Top the fish with the Puttanesca Sauce.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on May 15, 2012

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    I've never made fish this way so I wanted to give it a try. Fish was tasty but I'm not sure I like eating the whole fish like that. The sauce was very good and a nice contrast with the mild fish. Glad I tried it but I wouldn't make again.

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