BBQed Rainbow Trout with Herbs-de-Provence & Garlic Butter

Fresh Rainbow Trout is one of the most delicious fish to BBQ -- especially over charcoal for that delightful smokiness that you get.


Today we are going to do the trout with Herbs-de-Provence and garlic butter, which are perfect for this type of fish.



To make these you need to get trout fillets with the skin on one side. Skinless will not work in this case.

First, season your fillets liberally with salt and freshly ground black pepper. Then season as well with Herbs-de-Provence. In the middle of each fillet place a square slice of garlic butter. Garlic butter can be bought at most larger groceries.

Prepare your BBQ, as we have outlined previously, until the charcoal is very hot. Then lie the trout skin side down on the grill.

The great thing about this technique is that you will not need to flip the fish. Once you have placed the fish you want to cook it 12-15 minutes until done to your liking. You cook it (and lightly smoke it) by doing it about 3 minutes top off (or until it starts to flame up), 2 minutes top on (with the flue fully open), 3 minutes top off, 2 minutes top on, etc...until the fish is done. The butter will also melt into the fish on its own, especially when the top is down.

When the fish is done you lift the fish off with a spatula, carefully trying to keep it intact. If some or all of the now burnt skin stays on the grill, that is fine. Most people do not enjoy the burnt skin, though I have found that some folks are actually fans of it!

The trout will be a little smokey, buttery and with a hint of garlic in with the flavours of the seasonings.

This goes well with rice and an ice cold Vinho Verde.

Enjoy.

See also: Lemon Baked Basa Fillets

See also: Montreal Steak Spice Salmon Fillets

Sauteed Garlic Pepper Steak with Provencal Mushrooms and Onions

Today we are going to kick off the first recipe of the year with one of my favourites -- a sauteed garlic pepper steak with Provencal mushrooms and onions.

This dish is best made with boneless steaks like Rib Eyes or New York strip loins.



First, for each steak you want to mince two cloves of garlic and blend with two tablespoons or so of extra virgin olive oil (EVOO). Put half of this mixture on each side and press in gently with a spoon. (You can also use pre-minced garlic in oil, in  which case you want to use about a teaspoon a side.) Then coat the steaks liberally with freshly ground black pepper and to taste with salt. Let the steaks sit, at room temperature, for around 45 minutes.

When you are almost ready to cook your steak chop up some mushrooms and season liberally with Herbs-de-Provence and salt and pepper to taste. Saute the mushrooms in EVOO in a large saucepan for around 5-7 minutes over medium-high heat or until done to your liking. You want to make enough mushrooms to cover each steak fully so plan accordingly. Set the mushrooms aside, covered, to keep them warm.

Then do the exact same thing with some chopped onion, again making enough to cover the steak thoroughly. Again, set aside, covered to keep warm.

Meanwhile, heat up a cast iron pan, ridged if you have one, and cook your seasoned steaks exactly as described in the previous post "Smashed Potatoes and Crosshatched Rib Eyes".

While I hope you cook your steaks rare, rare-medium or medium-rare, when they are done to your liking and you have let them rest, place each steak on a plate and cover with the mushrooms and onions.

This delicious dish, full of flavour, is great with a baguette, an Italian or Caesar salad, red wine and whatever else you like steak with!

Enjoy.

See also: Pesto pepper steak with sour cream & pickled peperoncini

See also: Lemon Minute Steaks with Sauteed Mushrooms

Sauteed Seasoned Chicken Breasts in a Garlic Mushroom Sauce

Today I want to take a look at one of my favourite ways to make chicken breast.

While this recipe works equally well with boneless skinless chicken thighs, it is designed for boneless skinless chicken breast.


While Italian seasoning can be used -- or oregano, salt and pepper -- this dish also benefits greatly from the use of a Herbs-de-Provence seasoning blend.

The first step is to take about 2 cups

of sliced fresh mushrooms, season them liberally with the Herbs-de-Provence seasoning and salt and pepper to taste, and saute them in extra virgin olive oil (EVOO) in a large saucepan over medium high heat for about 5 minutes until tender and golden brown.


Remove the mushrooms from the saucepan and set aside. Do not drain or clean the pan.

Now take 4-6 chicken breasts and also season liberally with the herb blend and salt and pepper to taste. Add some more EVOO to the pan and then brown the chicken breasts 5 minutes a side over medium-high heat.

When fully browned, set aside the breasts on a platter and add 3-4 minced cloves of garlic to the pan. Saute the garlic for around 2 minutes over medium heat taking care not to burn it, add the breasts back to the pan atop the sauteed garlic, top the breasts with the sauteed mushrooms and then cover the breasts and the mushrooms with cream of mushroom soup.

You will need 2-3 medium sized (541 ml.) cans of ready made cream of mushroom soup so as to fully cover the breasts. If you do not have ready made, simply use condensed and blend with the required amount of milk prior to adding to the pan.

Season again over top with the herb blend, cover, bring to a boil and then reduce heat and simmer for 30 minutes. Then remove the lid and simmer for 15 minutes more until fully cooked. (If unsure chicken breasts are fully cooked when they have reached an internal temperature of 165 degrees at the thickest point).

Serve covered with the garlic mushroom sauce.

This delicious dish goes perfectly with rice or egg noodles, pairs well with white or red wine and is great with a rustic style country bread or baguette.

Enjoy!