We had a miserable May 24 weekend, but I know you diehards were hip deep in water anyway. If you went troutin’, I hope you had a few left over for the freezer and I’m going to help you with that problem.
Citrus-glazed baked trout
Use the not-so-pretty fish for this recipe because the skin won’t be as nice as the trout you crispy pan fried last week.
Don’t try to remove the skin before you cook — it will help to hold it together and besides, it’s nearly impossible to do with a small fish. If you didn’t cast a line, feel free to pick up a piece of trout, or salmon or any flavourful seafood, and give this a try. It is fresh and delicious and serves 4.
2 medium oranges, zest and juice
2 tbsp. brown sugar
1/4 cup chopped fresh flat-leaf parsley
2 tsp. fresh chopped thyme leaves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pinch red pepper flakes
2 to 2 lbs. fresh trout, cleaned with heads, tails and fins removed
Combine orange juice, finely grated zest, brown sugar, parsley, thyme, salt, pepper and red pepper flakes. Pour about half in a glass baking dish and place trout on top. Pour over remaining orange mixture. Cover and bake at 350 F for 15 minutes or until fish flakes when poked with a fork in the thickest portion. Serve with rice and a fresh vegetable side.
Grilled trout with spicy homemade tartar sauce
You can doctor up store-bought tartar sauce but it takes no time to throw these ingredients together and it tastes freshly fantastic with the trout.
Try it with any fish you like to grill for that matter. If you really need a shortcut, stir a spoonful of bottled Cajun seasoning into store-bought tartar sauce and while it won’t taste as fresh, it will still be pretty good. I don’t think the herbs are optional but I’ll leave that to your conscience.
This makes enough sauce for about six servings, but you can stretch it if you like. It also keeps in the fridge for a couple of days and is great on sandwiches, so leftovers are a good thing.
Try this with roasted potatoes or another side that will taste good with the sauce. Oh, and if you really don’t care for the heat, cut back on the hot sauce and the cayenne pepper.
1 cup mayonnaise (not salad dressing)
2 tbsp. Dijon or spicy grainy mustard
2 tbsp. minced bread and butter or sweet mixed pickles
1 tbsp. finely chopped drained capers
1 tbsp. hot pepper sauce
1 tsp. smoked or sweet paprika
1/2 tsp. each salt and freshly ground black pepper
1 small clove garlic, minced
1/2 small onion, peeled and grated on a box grater or rasp
1/4 tsp. cayenne pepper (more or less to taste)
2 tbsp. each chopped fresh basil and flat-leaf parsley
1 tsp. chopped fresh thyme leaves
6 serving-sized trout (or 6 servings of any fish you like to grill)
Whisk together mayonnaise, mustard, pickles, capers, hot sauce, paprika, salt, pepper, garlic, onion and cayenne pepper. Refrigerate until ready to serve and stir in fresh herbs at the last minute.
Grill (outdoors on the barbecue or inside in a hot pan) trout about six minutes a side until fish flakes easily. Serve with homemade tartar sauce and wedges of fresh lemon on the side.
Baked trout with creamy curry sauce
This combination is not intuitive, but it really works. The curry isn’t too in your face and it matches perfectly the delicate flavour of trout. It will go equally well with other fish, including cod and halibut.
1 tbsp. olive oil
1 large onion, thinly sliced
1 thumb-sized piece fresh gingerroot, peeled and grated
1 tsp. each ground cumin and coriander
1/2 tsp. each ground cardamom and dry mustard
1/8 tsp. cayenne pepper
1 tsp. each salt and freshly ground black pepper (divided)
1 cup coconut milk (regular or reduced fat)
4 serving-sized trout, cleaned with heads, tails and fins removed
To make the curry sauce, heat oil in a frying pan and add onion. Cook until wilted and starting to take on a little colour. Add gingerroot and cook until fragrant, just a few seconds. Add cumin, coriander, cardamom, dry mustard, cayenne pepper, half the salt and half the pepper. Fry together one minute. Whisk in coconut milk and cook until reduced enough to form a thick sauce.
For the trout, sprinkle remaining salt and pepper all over fish, including inside the cavity, and bake at 400 F about 15 minutes or until the flesh flakes easily with a fork.
Serve with curry sauce poured over the top. Basmati rice and a simple vegetable side would be perfect with the fish.
Cynthia Stone is a writer, editor and teacher in St. John’s. Questions may be sent to her c/o The Telegram, P.O. Box 86, St. John’s, NL, A1E 4N1.