Your favorite way to cook speckled trout?

[jerp]

I came back from the Land Cut yesterday with a few bags of trout fillets. My favorite way to cook them is frying, but my wife wants me to try some different recipes as well. The fish are fairly small - most just over keeper-sized with a few about 20". I've thought about doing the cedar plank thing on the grill the way I cook salmon. Any good non-fried recipe suggestions?

[MountainMan]

Put them in foil with some butter, rosemary, a little onion, and a couple drips of lemon juice. Wrap up and bake until done.

OR

get a good fish dry rub, and grill skin side down with some apple slices on top until done.

[coonazz]

Got to fry 'em! Nothing beats fried spec trout!

[orion]

[QUOTE=MountainMan;705845]Put them in foil with some butter, rosemary, a little onion, and a couple drips of lemon juice. Wrap up and bake until done.

QUOTE]

what he said, then I will add the blackened redfish Cajun
Magic and add a little butter and pan sear it. Serve over rice.

[bigun]

Sautee some onions and celery (can also put in garlic, bell pepper, mushrooms) in a little olive oil until turning clear. Lay fillets out in single layer in casserole dish and season. Put the onions and celery on top. Put another layer fish and top with onions and celery. Put some bread crumbs and grated parmesan cheese on top and cook in oven at about 350 for 30 minutes.

You can also chop up some Macadamia nuts to a fine powder and put on the fillets and pan fry in hot skillet.

[JTS]

man, anything other than fried trout I turn it into Trout Ponchartrain

[mharris1]

Have you tried beer batter? Its awesome, but my favorite is to fire up the charcoal grill, season with blackened seasoning and blacken them in a cast iron skillet with a little olive oil right on the coals. Goooo-ooood stuff.

[jerp]

man, anything other than fried trout I turn it into Trout Ponchartrain

Just reading the words "Trout Ponchatrain" makes my mouth water - that lump crab meat and Hollandaise sauce on top - drool - but that's probably even more fattening than fried!

[stickman]

Smoke them whole with mesqite wood. Since you just have the fillets I say blacken or grill them. Fried is great but as mentioned its the norm.

[Beerdonga]

fried is my favorite, but in foil with butter, cajun seasoning, and some Itailian dressing is also good.

[Stolle]

Have you tried beer batter? Its awesome, but my favorite is to fire up the charcoal grill, season with blackened seasoning and blacken them in a cast iron skillet with a little olive oil right on the coals. Goooo-ooood stuff.

Do you buy the blackened seasoning? If so where?

[mharris1]

I make my own, but lousiana brand has a good one, you can get it at the grocery store on the spice isle. I'll post my recipe if I can find it.

[dbaio1]

Trout Courtbouillion

you can't go wrong with a good trout courtbouillion

here is the recipe I use.

Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ready In: 1 hour, 50 minutes


Ingredients
4 pounds redfish or trout 3 garlic cloves minced
1 medium onion chopped 1 medium bell pepper chopped
2 celery stalks chopped 3/4 cup oil (canola or vegetable oil)
1 cup all purpose flour 2 quarts water
salt, black pepper and cayenne to taste 1 tsp basil optional
1/2 tsp Louisiana Hot sauce or Tabasco 1 small can tomato paste
2 quarts water 1/2 cup green onions chopped
1/4 cup parsley chopped fine 1 small lemon cut into wedges optional


Directions
Cut the fish into 2 inch pieces. You do not want to cut too small as it may fall apart in your dish. Season fish with salt, black pepper and cayenne. Set aside. First you make a roux in a heavy aluminum pot or cast iron pot.

After your roux is done add the onion, bell pepper, and celery; saute with roux stirring continually until vegetables are wilted.
Add the tomato paste and garlic and blend. Add the water gradually; stirring as you add. Add the rest of the seasonings. Bring to a boil, turn heat down and simmer uncovered on low for 40 minutes. Stir occasionally to prevent sticking. Some cooks add the lemon wedges at this point.

Add the fish and cook until done about 20 to 30 minutes. Add the green onion and parsley in the last 10 minutes of cooking. Serve over rice with French bread for soaking up the gravy and enjoy.

C’est sa bon!

[kyle1974]

fried or blackened are way up there.

you can also make ceviche if you haven't frozen the fillets yet, which is proabbly my favorite way to eat it.

[Boomerang]

Lots of good ways to do it. To do a pany fry, I use olive oil and butter - they turn the perfect golden brown.