Trout with Garlic Lemon Butter Herb Sauce – simple and delicious way to cook fish, especially if you’re in a hurry! The whole recipe takes only 30 minutes!
RECIPE BELOW: *
2 large fish fillets with skin on the bottom
2 tablespoons olive oil more, if needed
1 tablespoon Italian seasoning dried thyme, oregano, parsley, combined
1/4 teaspoon salt to taste
4 garlic cloves diced
3 tablespoons lemon juice freshly squeezed
2 tablespoons white wine
2 tablespoons butter softened
2 tablespoons parsley chopped
1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). 4. Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
5. After the fish is cooked through, off heat, using a spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
6. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
7. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Day 8, 31 March in Trinidad, Cuba (Part 2). We head to the beach after our waterfall trek. We were supposed to go to the more famous Playa Ancón beach but we were rather tired, hungry and also somewhat desperate to get out of the bumpy car that had driven us to and from the national park. So we check out the beachside restaurant Grill Caribe in Casilda and decide it is ‘good enough’ with its small private beach with beach huts, cold beers, and a giant lobster in front which, together with its name, could only mean grilled seafood! Lots of it. No local beers but an ice cold Heineken will do as well, as will the plates of freshly grilled seafood, including lobster, and some great fried rice. We try telling them not to overcook the seafood to great success this time. Well, at least on the first order. 😂 We meet some new friends from the UK and Malaysia and then head down to the beach. Yay, sand at last! Time to catch some rays after renting some beach chairs from some kind old gentlemen ... though I’m already kinda brown from our travels, who can resist more sun on a beautiful beach! After our sojourn on the sands, it’s back to Trinidad town to clean up before heading out to dinner.
Horse and cart, bicycle, old or new car, or simply on foot, there are certainly many ways to get around town.
#cuba #cubatravel #cubatraveldiary #travelcuba #traveltheworld #seetheworld #eattheworld #trinidad #trinidaddecuba #trinidadcuba #beach #grillcaribe #seafood #grilledseafood #cubanfood #icecoldbeer #beachhuts #sandytoes #horseandcart #cubanstreets #bicycle #lobster #giantlobster #cubancars #caribbean #sunsandsea #worldtraveler #worldtraveller #lifesabeach
🔆 = time to grill!!
Grilled Swordfish with Avocado Pesto
While the grill heats up pat draw swordfish, season with olive oil, lemon, salt and water. Let the fish marinate for 10-20 minutes ⌚. Meanwhile immersion blend a handful of basil, a splash of olive oil, juice from a lemon, 2 tbsp of pinenuts, salt and pepper, and half an avocado. Grill swordfish, roughly 3 minutes per side. Topped grilled Swordfish with avocado pesto. 🐟
: Did you know eating four oysters a day gives you a complete daily supply of copper, iodine, iron, magnesium, manganese, phosphorus and zinc?
We bet you didn't, why don't you head over to Hook Line and Sinker grab a dozen or so from our Oyster Bar?
Add a bottle of wine, and you have romantic ambiance!
Banyak orang meminta kami untuk merubah menu karena mungkin “terlalu mainstream” bagi mereka,
Kami tidak diam, kami membuat “menu tambahan” namun bukan berarti mengganti apa yang sudah menjadi “signature” kami yaitu “Grilled Seafood”.
Bagi kami identitas dan spesialisasi itu penting, karena orang akan mencari apa yang akan mereka inginkan di mindset mereka, seperti mencari Gurami Goreng ke Warung Mina, Sop Ikan ke Mak Beng, Bebek Goreng Bali ke Bebek Tepi Sawah, Nasi Campur ke Men Weti, dan masih banyak usaha lokal lainnya yang mempunyai “Speciality Skill” di bidangnya masing-masing.
Bangga dan belajar masakan Bali juga merupakan hal yang sangat berpengaruh memajukan kuliner di Bali. Banyak sekali masakan Bali yang enak dan bisa dikomersilkan bahkan ada yang hampir punah saya lihat. Menjadi sorotan penting terhadap pelaku Festival untuk mulai membuat festival yang menunjukkan “Local Heroes” kita sendiri, bukan dengan masakan “instant” yang bisa kita beli di supermarket. Sekarang mulai bermunculan usaha rumahan seperti “Lawar Gurita & Sate Kakul” bukankah itu sesuatu yang unik ?
Unik, Bali, Beda, Enak, dan Berkualitas itu menurut saya point untuk menjadikan Kuliner di Bali lebih baik.
Saya bangga menjadi orang Bali 😊🙏🏻.
Selamat Pagi dan Selamat Beraktifitas
#warungsubak #subaklovers #subakseafoodbali #lovewarungsubak #grilledseafood #weareofficiallyinbalinow #nomnombali #foodporn #foodphotography #foodblogger #foodbali #balifoodies #makanterusss #wowkuliner #wowlaper #dietmulaibesok #laperbaper #tastemade #tastemadeindonesia #cookathome