Trout

eatingwithsporks*

Unfortunately I’m having a problems with my camera and getting clear pictures lately.  It’s driving me nuts to put it mildly.  When I got a new camera a little over a year ago I opted to get a multi-purpose one so I could use it for both inside and outside.  It’s proving to be not the smartest choice as the pictures I take outside are crystal clear unlike the noise I get in my inside pictures.  Since I blog for fun and not a career (at this point anyway) getting a fancy camera hasn’t crossed my mind.  But slowly I’m started to think otherwise.  With food, pictures are the most important part!  So I’m working on getting better light in parts of the house to see if that helps.  I get tired of taking a million pictures to have only one or two decent ones or like in this post barely mediocre ones.  Please bare with me until they improve.

When I was thinking about making this meal I wanted to make a smoked trout pasta but I couldn’t find any smoked trout.  The fresh trout at Whole Foods was looking pretty nice so I grabbed two of them.  Since trout is a delicate fish I figured I’d keep it simple and pan fry them in butter.  Maybe not the healthiest but definitely delicious.  Along with the trout I roasted some asparagus and made a side of lemon pasta.

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Pan Fried Trout

  • whole trout, cleaned and gills removed
  • butter
  • flour
  • s&p
  1. Rinse trout with cold water and pat dry with paper towels.  Cut a few diagonal slits along each side of the fish.
  2. Place some flour on a plate and season with s&p.  Roll the trout in the flour until both sides are covered.
  3. In a large skillet add some butter, maybe 2 ounces, and heat until bubbling.  Add the trout and fry on each side until golden brown, maybe 5 minutes.  The trout is done when it is about opaque and still moist.

Roasted Asparagus

  • asparagus
  • olive oil
  • s&p
  1. Lightly drizzle clean and dry asparagus with olive oil.  Season with s&p.
  2. Place in a baking dish in a single layer.  Bake at 400° for 25 minutes until lightly browned and still tender crisp.
    Lemon Pasta
  • brown rice linguine, cooked according to package until just al dente
  • 1-2 lemons, juice and zest
  • s&p
  • olive oil
  1. In a nonstick pan heat up some olive oil.  Add pasta, lemon zest, lemon juice, and s&p.  Cook until pasta has absorbed lemon juice.

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