Fish Recipe

This fish recipe is elegant without being fussy.  Try on this outdoor party menu

Grilled Trout With Olive Butter
Serves 4-6
4 boned and butterflied trout 
1 teaspoon ground sea salt
1/2 teaspoon freshly ground pepper; plus 1/8 Teaspoon freshly ground pepper
2 tablespoons Pernod (substitute any anise flavored liqueur.  You may also use dry white wine or sherry. This will create a different flavor but still quite good)
2 tablespoons extra-virgin olive oil
1 small shallot; coarsely chopped
1/4 cup coarsely chopped black olives
4 tablespoons unsalted butter, room temperature
1 teaspoon chopped chives. Use green onion in a pinch
1 tablespoon chopped flat-leaf parsley

Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper and the Pernod or wine. Cover and let stand at room temperature for 30 minutes.   Brush each fish on both sides with the olive oil and let stand covered for 30 minutes longer. 

In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds. Add the butter, chives, parsley and remaining 1/8 tsp. pepper and process until well blended, about 30 seconds. Transfer to a bowl, cover and refrigerate. (The olive butter can be prepared to this point up to 2 days ahead. Remove from the refrigerator 30 minutes before serving.) 

Light a charcoal grill and oil the grill rack.  Cook the fish until done, about 10-15 minutes.  Slather with olive butter while still hot and serve remaining butter at the table

Here is an easy pecan fish recipe.  Use catfish, trout or red snapper

Crispy Pecan Fish Recipe
Serves 4

1-1/2 pound catfish
1 cup whole milk
2 cups yellow cornmeal
1 teaspoon hot sauce
1/2 teaspoon salt
1 stick butter, divided
1/4 cup vegetable oil
1 cup chopped pecans
1/2 cup chopped parsley
1/2 cup freshly squeezed lemon juice

Wash the fish fillets under cold running water, and place them in a bowl  with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets, pat dry with paper towels and dredge in the cornmeal. 

Heat ½ stick of the butter and the vegetable oil in a skillet over medium high heat.  Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan.  Remove from the pan with a slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm. 

Discard any remaining oil from the skillet, and add the remaining butter, over medium heat until melted.  Add the nuts. Stir constantly while the nuts are lightly browned. Remove from heat.  Add parsley and lemon juice and stir to combine.  Pour sauce over fish fillets and serve immediately. 

Grilled Fish Recipe