Tag Archives: trout diaries

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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Trout Diaries: With Potatoes

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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 our haul went to waste.

Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.

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

And my next email:

~

Date: 8/17/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

I had some potatoes leftover from the farmer market, so I thought I’d give this salmon recipe a try. I halved this recipe, of course, for just one trout filet. I did about 4 oz potato, only about 1.5 Tbsp total of olive oil and that seemed like a lot. I didn’t have an orange on hand, so I just did the lemon juice, but half a lemon seemed like a lot of juice any way. I was right about that because the potatoes actually picked up the lemon flavor, which I didn’t really like; but the fish was cooked perfectly!!!

Carrie

 ~

Here is my adaptation of Easy Salmon and Potato Foil Packets from AverieCooks.com:

Foil-Packet Lake Trout with Potatoes for One

  • 1 small to medium-sized potato (about 4 ounces), sliced thinly
  • 1 to 1.5 tablespoons olive oil
  • 1 trout fillet, about 6 oz
  • 1/2 lemon
  • salt & pepper
  • fresh herbs (optional)

Method:

  • Preheat oven to 400 degrees.
  • Place potato slices in a row, overlapping slightly, on a sheet of aluminum foil.
  • Drizzle the potatoes with the half of the olive oil and season with salt and pepper.
  • Place trout fillet atop the potatoes and squeeze juice with half of a lemon on top, finish with the remaining olive oil
  • Top with herbs of your choice, if desired
  • Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
  • Place packet on a baking sheet or in an uncovered casserole dish and back for 25 minutes or until potatoes and fish are cooked through.
  • Cook for approximately 12 to 13 minutes or until fish is cooked through.
  • Be careful when opening your foil packet, as steam will escape.

*I added the herbs to this recipe since the lemon juice seemed to overpower it. I think it would be great with garlic, too!

I could have called this a healthy fish and chips recipe!
Maybe that would have been a little far-fetched.
Do you have a recipe for a healthy version of fish and chips?
Please share!

Cheers~
Carrie

The Trout Diaries: Salmon Edition

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Welcome to my 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 nothing went to waste!

Each week, after the diary entry, you’ll see how I adapted the recipe I tried to make it my own and to cook just for me.

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

But I have something different in store this week!

While the rest of us on that Charter Fishing Trip caught lake trout, my husband caught a nice Coho Salmon! This is what I was cooking up this week…

~

Date: 8/9/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

Trout  Salmon Recipe of the Week

This week I had the girls over for dinner. We plan a dinner night in once a month, taking turns who has to do the cooking so that at least once in a while someone cooks for us! I knew I wanted to make the salmon that Rob caught!

Tomato Basil Coho Salmon

I don’t have a true recipe this week, but took some cues from a couple of other recipes. I knew I wanted to make pesto with the basil in my herb pot. I made this Skinny Pesto version – really freaking easy. I covered a baking sheet with foil and spread the pesto over the top of the salmon and then topped it off with some grape tomatoes from the farmer’s market. (I halved the tomatoes first.) I got my inspiration from this Salmon with Pesto and Tomatoes recipe and this Pesto Salmon with Asparagus & Tomatoes recipe. I set the oven for 450 degrees and… 

As I was making it, I got nervous that there were bones because Kim was bringing over her 6-year-old daughter. I decided to cut up a chicken breast and zucchini, tossed it in some Fat Louie’s Tuscan Olive oil and put it on the foil baking sheet with the salmon because there was plenty of room. I put it in the oven for about 20 minutes.

The salmon came out perfectly, the chicken a little dull and dry. (I cut the chicken in tiny pieces because I didn’t want it to come out under cooked.)

Kim said that although tedious, I can always remove the bones before cooking – they are all in a little row. I might think of that next time if I have more time.

Until next week!

Carrie 

 ~

Here is my recipe instpired by this Salmon with Pesto and Tomatoes recipe and one for Pesto Salmon with Asparagus & Tomatoes: 

3-Ingredient Tomato Basil Coho Salmon

  • 4 fillets Coho Salmon, skin on the bottom (but I’m sure any kind of salmon will do)
  • prepared pesto (I like the prepared kind in the deli over the jarred stuff on the shelf. Or make your own Skinny Pesto.)
  • approximately 1 cup  grape tomatoes (halved)

Method:

  • Preheat oven to 450 degrees.
  • Cover a baking sheet with foil and place salmon on top, skin side down.
  • Spread desired amount of pesto on top of salmon and top with grape tomatoes.
  • Bake fro 20 minutes or until cooked through.

Serve with any delicious side, but I’d recommend this Zucchini & Onion Saute, as this dish also has Mediterranean flavors.

What is your favorite easy way to prepare salmon?

Cheers~
Carrie

Trout Diaries: Foil-Packet-Grilled

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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 our haul went to waste.

Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.

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

And my next email:

~

Date: 8/2/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week!

This was probably my favorite preparation so far, but for three reasons – 1) It was so EASY, 2) it was light and refreshing, 3) I lucked out with this fillet: I didn’t have/notice any bones! 

I guess I wanted to try out this basic Foil Packet Grilled Fish Recipe in case I can’t figure out how I want to prepare my salmon when I have the girls over next week. Of course, I quartered the recipe to account for my one 6-oz filet. I used rosemary, oregano and thyme from my herb pot. I served it with a side of Roasted Radishes. I had no idea you could roast them! I got some from the farmer’s market last week, but they started getting soft and I knew I wanted to save them. I cut of the ends, put them in an ice water bath yesterday. Then today, I used the recipe below to roast them!

I’m attaching a photo of my lunch to the end of this email as well. (I only needed about a 1/2 Tbsp of olive oil for the # of radishes you see in the photo. They lose their bite, but are so good and so easy!!)

Carrie

 ~

Here is my adaptation of Grilled Fish Fillet in Foil Packets from Skinnytaste.com:

Foil-Packet-Grilled Lake Trout for One

  • 6 oz fillet lake trout (skin on the bottom)
  • drizzle olive oil
  • approximately 3 sprigs of fresh herbs (I used rosemary, oregano, thyme)
  • 2 slices of lemon
  • salt and pepper, to taste

Method:

  • Heat half the grill on high heat, leave the burner off on the other side.
  • Place the trout on a piece of aluminum foil, skin side down.
  • Drizzle with the olive oil and season with salt and paper.
  • Put a couple of slices of lemon on the seasoned fish.
  • Top with herbs of your choice.
  • Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
  • Place the packet on the the the other half of the grill (that half with the burner off) so that the fish gets indirect heat.
  • Close the grill.
  • Cook for approximately 12 to 13 minutes or until fish is cooked through.
  • Be careful when opening your foil packet, as steam will escape.

~ I served these with roasted radishes using this method from The Kitchn.

How do you grill fish?

Cheers~
Carrie

The Trout Diaries

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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:

~

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?

Cheers~
Carrie

Tuesday: The Trout Diaries

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Welcome to my new installment The 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.

If you missed the first recipe and my adaptation {Fire-Roasted Tomato Poached Trout for One}, you can click here.

Three days after that first email…

~

Date: 6/30/17
From: Carrie
To: Dad
Subject: Twin Cities Chefs – Trout

I have a cookbook called Twin Cities Chef’s Table.
The attached is in the cookbook.
It’s from a restaurant in St. Paul that Rob and I went to once that’s known for its farm-to-table, local, sustainable cuisine. It closed about a year ago, but it looks like the new owners will be turning it into something fishy! 🙂
~
Attached to this email, I apparently sent my dad a picture of a recipe for Grilled Lake Trout with Braised Turnip Greens & Yogurt Sauce from that cookbook.
I am not sure why I sent him this recipe, as its one I’d never make and nor would he! Maybe I wanted to show him that Twin Cities restaurants like to cook locally? Ha! Too bad, that restaurant isn’t open anymore to try this dish…
~
Here’s the next email:

Date: 7/11/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Day

Today for lunch, I made this Baked Trout Fillets recipe, but scaled it back for 1. (Very easy and creamy!) I served it with a side of sauteed kale made similarly to this recipe.

Carrie

~

Lol! I’m so full of words up there ^^. Here is my adaptation from Taste of Home‘s Baked Trout Fillets.

Creamy Baked Trout for One

  • 4 to 6 oz fillet lake trout
  • 1/4 cup sour cream
  • 1-2 Tbsp shredded Parmesan cheese
  • Squeeze of lemon juice (approx 1 tsp)
  • 1 tsp of onion (diced small) or 1/2 tsp onion flakes (optional)
  • salt and pepper

Method:

  • Preheat oven to 350 degrees.
  • Mix all ingredients except fish to combine.
  • Place fillet, skin side down in a shallow, greased baking dish or pan.
  • Spread mixture over fish and bake for approximately 20 minutes, until fish is cooked through.
  • Fish should flake easily with a fork

Some people say that fish and cheese together is a no-no.
I don’t really mind! It’s cheese!
What’s your take and why?

Cheers~
Carrie