Had a good trip to the bay and now have 20 filets sitting in the freezer. I am looking for some prep/cook ideas besides simply frying them up as I usually do. How would you cook em up??

salt and pepper,brush both sides with melted butter and lemon juice , grill lightly on each side...enjoy!

Best speckled trout i ever had was nothing more than lemon pepper, salt and a hefty amount of butter cooked on an old electric skillet.

Maybe your frying is too simple......

Mix 1 cup good beer with 1 cup flour 2 tsp Zattarain's Creole seasoning, and 2-3 tsp Cholula
Dip fish in the above mix and roll in Panko
Fry until they float
Thank me later

My favorite is Trout Meunire

Take a cup of flour and season with salt and pepper. Dredge trout in flour and saute in clarified butter or avocado oil until browned on both sides. Remove trout to a plate and add a tablespoon of whole butter and a diced shallot. When the shallot is tender deglaze with a 1/2cup white wine. When that cooks down until slightly thick add the juice from one lemon and then whisk in a few additional Tbls of softened butter and some chopped flat parsley. Pour over cooked trout filets. Optional you also top with some toasted almonds

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My favorite is Trout Meunire

Take a cup of flour and season with salt and pepper. Dredge trout in flour and saute in clarified butter or avocado oil until browned on both sides. Remove trout to a plate and add a tablespoon of whole butter and a diced shallot. When the shallot is tender deglaze with a 1/2cup white wine. When that cooks down until slightly thick add the juice from one lemon and then whisk in a few additional Tbls of softened butter and some chopped flat parsley. Pour over cooked trout filets. Optional you also top with some toasted almonds

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You are a god to me. Not the God, but a god....

Emeril's Trout Almondine is amazing, one of my favorite recipes of all time.

http://www.foodnetwork.com/recipes/emeril-lagasse/trout-almondine-recipe.html

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You are a god to me. Not the God, but a god....

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You should come fishing with me some time. I'll show you just how human I am. Seriously though we've both been around long enough I'd be happy to take you out of POC/Seadrift. Hit me up if interested

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My favorite is Trout Meunire

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A little too close to manure for my liking.



But seriously, that sounds amazing.

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CMaybe your frying is too simple......

Mix 1 cup good beer with 1 cup flour 2 tsp Zattarain's Creole seasoning, and 2-3 tsp Cholula
Dip fish in the above mix and roll in Panko
Fry until they float
Thank me later

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Tried this tonight. It was excellent and very easy.

Little fido #2 with the first fish in the box on the new sled.

Nice

If you want to try something new or different with some of the fish do a ceviche.

Fish (cut into 1/4" cubes)
Lots of lime juice (enough to cover the fish)
Jalapenos or Serranos (depending on how hot you'd like it)
Onions
Cilantro
Avocados
Cumin (to taste)
Salt
Pepper

Throw it all in a bowl together and let it sit in the fridge for about 5 hours. Serve on tostada shells with ice cold Tecate micheladas

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My favorite is Trout Meunire

Take a cup of flour and season with salt and pepper. Dredge trout in flour and saute in clarified butter or avocado oil until browned on both sides. Remove trout to a plate and add a tablespoon of whole butter and a diced shallot. When the shallot is tender deglaze with a 1/2cup white wine. When that cooks down until slightly thick add the juice from one lemon and then whisk in a few additional Tbls of softened butter and some chopped flat parsley. Pour over cooked trout filets. Optional you also top with some toasted almonds

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This was dinner tonight.

Trout Laguna

1 trout fillet
Green Tabasco
1/2 tsp dill
1/4 tsp lemon pepper
garlic powder
flour
olive oil

Marinate fillet in green tabasco for 1 hour,
Season with dill, lemon pepper & garlic powder
Dredge in flour, saute in olive oil until browned, turning only once

Everytime I catch speckled trout we do a spicy ceviche.

I do pretty much the same ceviche mix as above, plus some tequila.

When I used to have a ton of trout (not that often any more, dang marriage and kids), I would do a lot of experimenting:

Wrapped in banana leaf with onions and peppers
A La Plancha - salt, pepper and chili powder in hot cast iron with garlic-seasoned butter
BBQ - some sort of glaze that would get sticky / carmelize / burn (Asian-style with soy, rice vinegar, sugar, siracha is favorite) in a fish basket on the grill
Pan-fried with panko bread crumbs / fish tacos

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My favorite is Trout Meunire

Take a cup of flour and season with salt and pepper. Dredge trout in flour and saute in clarified butter or avocado oil until browned on both sides. Remove trout to a plate and add a tablespoon of whole butter and a diced shallot. When the shallot is tender deglaze with a 1/2cup white wine. When that cooks down until slightly thick add the juice from one lemon and then whisk in a few additional Tbls of softened butter and some chopped flat parsley. Pour over cooked trout filets. Optional you also top with some toasted almonds

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This was dinner tonight.

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Used sheepshead tonight and added a little sweet red bell pepper to the sautee. Outstanding.