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:
- Fire-Roasted Tomato Poached Trout for One
- Creamy Baked Trout for One
- Trout with Garlic Lemon Butter Sauce for One
- Foil-Packet-Grilled Lake Trout For One
- Salmon Edition: 3-Ingredient Tomato Basil Coho Salmon
- Foil-Packet Lake Trout with Potatoes for One
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:
Subject: Trout Recipe of the 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?