Try this with your next trout

Windwalker7 · 02-28-2006, 06:43 PM

Since trout season is just around the corner, try this

First, fillet the trout, leaving the skin on.

Spray a cooking disk with Pam and put the fillets in, skin side down

Sprinkle a little lemon juice on each fillet

Also sprinkle salt, pepper, and garlic powder on each fillet

Now, dice up a couple tomatoes and onions and cover each fillet with them

Sprinkle the top of each fillet with a few bacon bits

Put in oven at 350 for about 45 min.

Now pull out of the oven and put a small mound of mozzerella cheese, on each fillet,and put back in until cheese melts.

This is the best way I've ever had trout. Try it, I think you'll like it.

NY Bowhunter · 03-02-2006, 06:43 AM

Sounds really good. I'll give it a try when the ice melts.[8D]

The Rev · 03-08-2006, 07:04 PM

I have a bunch of rainbows in my freezer at my lake house.. When i first caught the fish and cooked them they were great, but now they are kind of mushy... I will catch more this weekend, but if I can't keep them long. I just give em away or eat what I can that night.

I sauté myrainbows in an electric skillet in butter...

anyone know if rainbows don't keep good in the freezer.. I usually only keep catfish, bass and crappie...I've never had a problem with those fish.

kevin1 · 03-09-2006, 09:04 AM

Have you tried salting them Scandinavian style Rev ?
They pack theirs covered in salt until all the moisture has been absorbed and then put them away for later . To use the filets you first have to soak them in several changes of water to get all of the salt out , then cook as desired . They say it rivals the freshest fish and in it's dry state the filets have a shelf life of about forever .

BlackLab · 03-09-2006, 09:50 AM

I will try that Kevin, although ole fashion pan fried trout is hard to beat [8D]

Rev, as you knowfish are very perishable. The fish Imainly freeze is salmon. Useing plastic wrap and foil, the fish would break down within a couple months. So I finnally broke down an bought a vac sealer (food save), couldn't be happier. The difference between night an day.

The Rev · 03-09-2006, 10:56 AM

I've never had a problem with keeping fish... it may the my wife cooking them... I was hog hunting a few weeks ago and I called in when I left the place I hunt,she surprised me andcooked the fish.. She may have not have had enough heat on the skillet... I try to keep her away from most of my food if at all possible..... At least from anything where opening a can is not required...(poor woman she can't cook) At home we have someone that does the cooking... (Glory to God)

But I am going to try the salt trick.. I bet that will work.. Thanks Kevin...

moosehunter21 · 03-09-2006, 11:15 AM

Good luck to ya rev... I would look into a fod saver.

kevin1 · 03-09-2006, 11:40 AM

Salting fish is an ancient technique for preserving it , prior to the inception of refridgeration all meat was preserved that way . You're probably right about the heat setting though , too low and the fish always falls apart . Maybe if you bought her a proper deep fryer ?
Proper deep fryer

Moose's suggestion of a Food Saver is spot on too .

The Rev · 03-09-2006, 08:16 PM

Quote:

ORIGINAL: kevin1

Salting fish is an ancient technique for preserving it , prior to the inception of refridgeration all meat was preserved that way . You're probably right about the heat setting though , too low and the fish always falls apart . Maybe if you bought her a proper deep fryer ?
Proper deep fryer

Moose's suggestion of a Food Saver is spot on too .

Thats pretty funny... we have a Proper Deep Fryer
But I am afraid to let her near it...

if any of you guys remember Green Acres.. Well she's the blond, and I am the dumb one waiting on her hand and foot..

... But I love her..