Saturday, March 16, 2013

So it's Trout Season, What's Your Favorite Recipe?


So you have attended the local fishing derbies and now you have a cooler full of trout.  The first thing on my mind is, what do these trout taste like and how do I make them taste better?

Different tastes for different people.  There are many ways of cooking trout and I am here to post my favorites! 

First of all, your trout is probably not cleaned unless you paid someone to clean it at the lake.  I would like to encourage you to either YouTube how to clean them or bring them to someone that knows how for you to learn from.  The filet knives are extremely sharp as my husband can attest after cleaning our Catfish after the Kids Derby at Legg Lake in December! He needed 4 stitches after the knife slipped and sliced his leg open!

He is well healed and on the way for filet revenge on the trout our kids expect to catch at the Free Kids Fishing Derby at Mile Square Park tomorrow!  Enjoy the recipes and PLEASE be careful when cleaning them!

Garlic Trout

1 whole (10 ounce)trout, cleaned, head and tail removed


1 clove garlic, minced




1/2 tsp garlic salt


 
 
Directions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
  3. Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.




Beer Batter Trout (Poorman's Trout)
 
1 cup of beer, or as needed



 

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
  3. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
  4. Remove the fish from the batter using tongs, and place into the hot oil.
  5. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

 
 
 
Yogurt Covered Trout


 
1 cup of plain yogurt



 

Directions

  1. In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
  2. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
  3. Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

 




2 comments:

  1. Hmmm.... food blogger ehh? ;) hehehe.. looks good. I've always been scared of cooking fish but it's actually pretty easy or so it looks!

    ReplyDelete
  2. It is easy! :-) especially seafood. We will see about being a foodie... ;-P

    ReplyDelete