Thursday, August 25, 2011

Crispy Salt and Pepper Trout

TROUT. that's all I have to say; TROUT.
But seriously, there are few things better than a whole, crispy-skinned Trout, with it's mild, delicate flavor, it just tastes fresh, like summer itself, and with the last days of August coming on, you should head over to your local fish counter and bring some home, do the body some good.

Like I said, I like a good, crispy-skin on my trout, and sprinkled the fish with salt and lemon pepper before briefly pan-frying one side and sticking it in the oven to bake. For flavor I brushed the flesh inside the fish with a horseradish sauce, then sprinkled it with onion and garlic powder and finally added chopped fresh dill and a sprig of rosemary. I gave the fish a minute under the broiler before serving, and they came out crispy, moist, and absolutely delicious.
If you're not used to buying, cooking, or seeing whole fish, live a little; they don't bite...

Crispy Salt and Pepper Trout

- Whole Rainbow Trouts
- Salt
- Lemon Pepper
- Creamy Horseradish Sauce
- Onion and Garlic Powders
- Fresh Dill, chopped
- Sprigs fresh Rosemary

Preheat oven to 350. Pat fish dry with paper towels, then spray skins lightly with Olive Oil cooking spray and sprinkle with salt and lemon pepper. Use a brush to paint the insides of the fish lightly with the horseradish sauce, sprinkle with onion and garlic powders and fresh dill and then tuck in the sprig of fresh rosemary before folding the fish closed.In a shallow cast iron skillet, heat olive oil until very hot, then melt a pat of butter and lay the fish side-by-side in the pan. Cover and bake in oven for 5 minutes before turning on the broiler and removing the lid to crisp the fish for 1 minute or so. The flesh should appear white and flaky, but moist.
Garnish with a lemon wedge and serve fish alongside Garlic "Butter" Mushrooms and Green Bean in Balsamic Butter, and if that's not a meal, then I don't know what is...

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