Try this with your next trout
#1
Try this with your next trout
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.
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.
#3
RE: Try this with your next trout
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.
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.
#4
RE: Try this with your next trout
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 .
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 .
#5
RE: Try this with your next trout
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.
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.
#6
RE: Try this with your next trout
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...
But I am going to try the salt trick.. I bet that will work.. Thanks Kevin...
#8
RE: Try this with your next trout
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 .
Proper deep fryer
Moose's suggestion of a Food Saver is spot on too .
#9
RE: Try this with your next trout
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 .
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..