After our Charter Fishing Trip to Duluth with my parents last summer, we had a cooler full of Lake Trout (and one Coho Salmon, thanks to Rob!), I knew that I was going to have to make a plan to make sure to eat at least a serving of it each week. I didn’t want any to go to waste! Because Rob is allergic to fish and seafood and my mom just doesn’t eat it, my dad divided up the fish and distributed between the two of us.
I resolved to cook one new recipe each week!
After the first recipe I made, I emailed the link to my dad; along with what I did to adapt the recipe to cook for just me and what I thought of it. I continued to the do this each week, sometimes with a photo of my creation.
The result was a series of emails that I now lovingly like to call The Trout Diaries. To keep record of which ones I liked and did not like, I’m planning to post each Tuesday, excerpts from these emails to my dad.
Please note: My dad isn’t exactly email nor internet savvy, so along with posting the link to the recipe, I always copied and pasted the actual recipe. I know I cannot do that on the blog, so sometimes I will take that part out and/or put my own adaptation.
Here’s to using up that fish in your freezer!
Subject: quick lunch
I made this quick lunch with my lake trout today!
*I just did one fillet (it ended up only being 4 oz after I cut off the skin. I need to get better at that!) Instead of marinara, I just used a can of fire-roasted tomatoes. I chopped a bunch of fresh herbs from my herb pot (garlic chives, oregano, basil, parsley – I was surprised how much I liked the oregano best!) and sprinkled them on top. I served it with a side salad with mixed greens, shredded parm, sunflower seeds and a drizzle of butternut squash oil. ~
Here is my adaptation from Nom Nom Paleo‘s Poached Cod in Tomato Sauce:
Fire-Roasted Tomato Poached Trout for One
- 6 oz fillet lake trout
- 1 can fire-roasted diced tomatoes
- fresh herbs (garlic chives, oregano, basil, parsley, for example)
- salt and pepper
- Rinse and blot fish with paper towels, season with salt. (You can cook skin on or off.)
- Add can of fire-roasted tomatoes to a pan over high heat and bring to almost boiling.
- Add lake trout (skin side down if using), cover the pan with a lid and lower the heat to a simmer.
- Cook 5 to 7 minutes until fish is cooked through and transfer to a plate.
- You can remove the skin at this time, as it should peel away nicely.
- Season with salt and freshly ground pepper and top with fresh herbs – my fave was the oregano!
~I served it with mixed greens dressed with a drizzle of butternut squash seed oil and topped with shredded parm and sunflower seeds.
Have you ever poached fish in canned or jarred tomatoes or salsa before?
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