Should you happen to catch your own fish, the following recipe should work great. If you are using fish purchased from a market, select a rainbow trout with firm flesh and clear eyes. Or, as an alternative, you can purchase a frozen whole pink salmon. The pink salmon is generally a bit larger than a trout, and will require longer cooking. The scales should be removed from a salmon before cooking unless you intend to discard the skin after cooking. This isn't necessary when cooking trout under 3 lbs.
The flesh of a harvest trout is similar to steelhead, pink or red in color, depending on how long they have been feeding on an ocean diet. Not being strong in flavor, trout lends itself well to seasonings. However, don't over-season trout or you will lose the flavor of the fish.
- 1 harvest trout, about 1 to 2 lbs
- 2 springs mint leaves
- 3 slices of lemon
- 1 Tbsp. butter
- 1/4 tsp. dried tarragon
- Salt and pepper to taste
Thoroughly wash the fish and place it on a sheet of foil. Sprinkle salt and pepper on the surface and inside the body cavity. Place the mint and sliced lemon into the cavity and place thin slices of butter on the skin of the fish. Sprinkle the tarragon on top and fold the foil to seal the fish inside. Bake in a preheated oven for 12 minutes and then leave the fish rest for 5 minutes before opening the foil.
Serve with lemon wedges and parsley as a garnish.
- Yields: 2 servings
- Preparation Time: 25 minutes
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