Recipe courtesy of J Chef Joe
Episode: Baltimore
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
1 serving
Level:
Easy

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. 

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