Grilled White Perch Puttanesca

Name: Grilled White Perch Puttanesca
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 1 serving

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

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.

Recipe courtesy of Chef Joe Lancelotta, Conrad's Crabs and Seafood Market of Parkville, MD

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Show: Hook, Line & Dinner

Episode: Baltimore

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