Trout Diaries: The Final Chapter

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Wow. That title sound so dramatic!

This seems to be the last edition of the Tuesday Trout Diaries. This is the last email I sent to my dad about the trout I cooked up for myself as a result of our 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 it didn’t sit in freezer for years!

 

In case you missed them, here are the past installments:

I do know that I did cook at least one more dish with the last of my trout, but perhaps I did not send my dad an email about that one. In any case, I’ll try to post my version of that recipe next week. In the meantime, here is what I sent my dad:

~

Date: 9/5/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

Dad-
If I wasn’t making a point to try new trout recipe every week, I don’t think I’d ever eat it up!
This week, I tried Trout Baked in Foil with Tomatoes with Garlic. It’s similar to other ones I’ve made, but I don’t think as flavorful. NYTimes won’t let me pull up the recipe any more without paying for it; but I did print out. Still, I think I’m going to just chuck it because I liked my other ones better.
I opted for this recipe because I wanted to be able to just throw it in the oven while working; I didn’t want too much hands on time. Also, I had a lot of tomatoes. I took my 6 oz of fish, seasoned it with S&P, piled on some chopped fresh tomatoes from the Farmers Market tossed with garlic and olive oil. (I think I should have used more garlic!) I threw on a sprig of oregano and baked at 450 degrees for 15 minutes. 
I served it with a side I made up myself – cut up some tomatoes, cucumbers, Kalamata Olives, diced red onion and tossed with a little EVOO and S&P. Easy! It is loosely based on this “salsa” I make; but instead of dicing everything, I kept them in bigger chunks so it was more salad-like. If I hadn’t eaten the salad first, I bet this could have tasted yummy if I topped the fish with it instead.
Happy short work week!

Carrie

 ~

I didn’t do an adaptation this time since I preferred my previous recipes more! I still would like to try that Mediterranean Salsa as a topping sometime, though. I do plan to post my last one or two recipe trials for the rest of my trout, even though it doesn’t seem I sent those to my dad. I can guarantee you that my dad hasn’t tried any of these recipes that I sent him. He never did the cooking while I was growing up and when he does cook, he is more of a “wing-it” type of guy.

So why did I send these to him? Maybe to prove to him (or myself!?) that I would actually cook up the fish we caught! It sure did help me hold myself accountable. I also know that my hubs doesn’t like anything in the freezer longer than 6 months. 🙂

Do you ever add a topping to your fish?

Cheers~
Carrie

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2 responses »

  1. I am so behind on my blog reading Carrie – now I don’t think I have ever had trout. When we go to my Aunt’s lake house, my cousin seems to always catch catfish and that tastes like ass to me – is trout overly “fishy?” Wouldn’t you know that the fish I do like are the most expensive – Chilean sea bass and ahi tuna!

    • I love those, too! I am the same way. I never really ate a lot of trout either, but I was determined to try it. I didn’t find it to be overly fishy, except for before it was cooked. I think what’s matters is how fresh it is. Whatever I didn’t use right away, I froze. Fun fact: I didn’t really like/eat fish until after college!

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