Tag Archives: fish for one

Trout Diaries: The Final Chapter


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

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!



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?


New for Tuesday: The Trout Diaries


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!


Date: 6/27/17
From: Carrie
To: Dad
Subject: quick lunch

Hi Dad!

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?