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This Saturday, expect to see fishing enthusiasts of all ages lining the banks of local streams and creeks, hooks baited, lines cast. To those who don't know any better, fishing may look like a boring sport, but it's one that anyone can do and is very family-friendly. Fishing also teaches patience and an appreciation for the quiet beauty of nature. And then there's the great reward, a cooler of fresh-caught trout and the promise of some mighty fine eating. It's just the kind of sport I can hitch my lawn chair (and my fillet knife) to.
There are many ways to cook trout, from simple to spectacular. To the purist, the method could be to oil, salt and pepper, stuff with lemon, wrap in foil and cook over an open fire. Dredged in seasoned flour and pan-fried in the good old cast-iron pan is also popular (and the way I had it for the first time.) Special enough for a dinner party, I've included a recipe that adds a buttery sauce of roasted pecans and seasonings to the pan-fried version.
Now that the weather is warming, it won't be long till fresh herbs are abundant in-home gardens everywhere. Baked Trout with Garden Herbs is the perfect recipe to showcase them. There's also a recipe tailor-made for the resident grill master. Before cooking, marinate trout in tangy homemade dressing, or use bottled Italian. Fire up the grill and get ready for a treat.
Baked Trout with Garden Herbs
2 dressed trout (about 2 pounds)
Salt and pepper, to taste
3 T. chopped fresh parsley
2 T. minced green onions
2 tsps. minced fresh sage
2 tsps. chopped fresh chives
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 clove garlic, minced
1/4 cup unsalted butter
Lemon wedges
Directions: Sprinkle trout with salt and pepper to taste. Combine all herbs in a small bowl. Stuff half of herb mixture into each fish cavity. Place fish in a buttered 13x9x2-inch baking dish. Dot fish with butter. Bake in 350-degree F. oven for 20 to 25 minutes or till fish flakes easily when tested with a fork. Garnish with lemon wedges. Serves 2.
Pan-fried Trout with
Roasted-Pecan Sauce
Fish:
6 (6 to 8-ounce) trout fillets
About 2 cups flour
2 tsps. salt
2 tsp. freshly ground pepper
2 tsps. cayenne pepper
2 T. unsalted butter
1/3 cup vegetable oil
2 eggs beaten with 1 cup milk
Roasted Pecan Sauce:
1 1/4 cups chopped pecans
1/2 cup unsalted butter, cut into 1-inch chunks
2 tsps. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 T. lemon juice
1/2 tsp. salt
3 medium garlic cloves
Pecan Garnish:
2 T. unsalted butter
11/2 tsps. Worcestershire sauce
Directions: Prepare sauce by preheating oven to 350-degrees F. Spread pecans in a single layer on an ungreased baking sheet. Roast until nuts are a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in food processor fitted with steel blade (reserve remaining pecans for garnish.) Add butter, Worcestershire sauce, Tabasco, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine and scrape down bowl. Process mixture to a smooth paste.
Prepare Pecan Garnish: In an 8-inch skillet over medium heat, melt butter. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth. Set aside.
Prepare Trout: Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine the flour, salt, black pepper and cayenne. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter and the oil. When oil is hot, dredge fish fillets in seasoned flour; shake to remove excess. Dip fish into egg/milk mixture then dredge again in the flour mixture; shake off excess.
Gently lower fish fillets into hot oil in batches. Saute about 4 minutes on each side. Drain on paper towels; lay in an ungreased baking pan. Top each fillet with 3 tablespoons pecan sauce. In preheated broiler, with rack set 6 inches under heat source, broil fish until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish and parsley sprigs. Serves 4 to 6.
Marinated Grilled Trout
(Short on time? Bottled Italian dressing works well, too.)
6 (3/4-pound) dressed trout, butterflied
1 T. fresh chives
6 sprigs fresh thyme
6 lemon wedges
Marinade:
1 cup vegetable oil
1 T. plus 1 tsp. salt
2 T. grated Parmesan cheese
1 1/2 tsps. sugar
1 1/2 tsps. Worcestershire sauce
1/2 cup vinegar
2 T. lemon juice
Directions: Prepare marinade by combining first 5 marinade ingredients in the container of an electric blender or a food processor. Cover and process 30 seconds. Add vinegar and lemon juice; process an additional 30 seconds. Cover and refrigerate till ready to use. Makes 1 1/2 cups.
For fish: Rinse thoroughly in cold water; pat dry and place in a large shallow non-metallic container. Pour marinade over fish. Cover and refrigerate 4 hours, turning fish once.
Preheat charcoal or gas grill to medium. Remove fish from marinade. Open the butterflied fillets and place skin side down on grill rack. Sprinkle fish with chives and top each fillet with a sprig of thyme. Lightly squeeze juice from the lemon wedges over fish. Place one lemon wedge on each fillet. Grill, basting frequently with marinade, 10 minutes or until fish flakes easily when tested with a fork. Serves 6.