Recipe courtesy of J Chef Joe
Grilled White Perch Puttanesca
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 1 serving
Ingredients
2 tablespoons olive oil, plus more if needed
1/2 cup finely chopped onions
3 cloves garlic, minced
1/2 cup halved kalamata olives
2 tablespoons drained capers
1 tablespoon minced anchovy fillets (3 to 4 total)
One 16-ounce can crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried crushed oregano
1/2 teaspoon crushed red pepper flakes
1 whole 12-ounce to 1-pound white perch, gutted, scaled and gills removed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 lemon, halved
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.
