Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of haul went to waste.
In case you missed them, here are the past installments:
And my next email:
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Date: 7/28/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week
This one may have been one of my favorite preparations if this particular piece didn’t have so many bones and if I hadn’t dumped the butter sauce on the side of the fish rather than on top. 🙂 I did like how easy the skin came off after cooking, though! I served mine with a side of buttered corn on the cob. You could say that I got my serving of butter for the week!
I quartered this recipe to work with my 6 oz filet: Trout with Garlic Lemon Butter Herb Sauce.
Carrie
Here is my adaptation of Trout with Garlic Lemon Butter Sauce from Julia’s Album.
Trout with Garlic Lemon Butter Sauce for One
- 6 oz fillet lake trout (skin on the bottom)
- approx 2 tsp olive oil
- 1 tsp Italian herb seasoning
- 1 tsp minced garlic
- 1 tbsp lemon juice
- 2 tsp butter, softened
- 2 tsp fresh chopped parsley + more for garnish (optional)
- salt and pepper, to taste
Method:
- Rub the top sides of the fish (skin on the bottom) with the Italian Seasoning and a little salt.
- Heat olive oil in a skillet on medium. Once heated, add fish to pan, skin side up. Cook for about about four minutes, until lightly browned.
- Flip and cook for another 3 minutes.
- Remove from heat and put a lit on the skillet. Keep covered for approximately 7 minutes, until the fish is cooked through. It will flake easily.
- Before transferring to a plate, remove skin from the fish. It should come off easily now.
- If there is no or very little cooking oil left in the pan, add a tsp or so more.
- Add garlic and lemon juice to the pain and cook on medium-low to medium for about a minute or until the garlic softens. Be careful that it doesn’t burn.
- Remove from heat. Add chopped parsley and butter to the oil mixture and stir until the butter melts completely.
- Spoon sauce over the fish and a sprinkle of chopped fresh parsley.
~ To get my daily butter requirement, I served this with a side of corn on the cob. 😉
Now that I’ve shared three trout recipes, do you prefer your fish poached, baked or sauteed?
Carrie
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