Re: Rainbow Trout

Discussion in 'Food and nutrition' started by Jeff Bienstadt, Apr 10, 2005.

  1. Melba's Jammin' wrote:

    > We had two for supper last night; Cub had them on sale for $4/lb and two
    > were maybe $6.50 . After consulting with the guys in the meat
    > department about how a novice might prepare them, I did this: slit the
    > belly the rest of the way to the tail, sprinkled both sides with
    > Penzeys stuff - Sunny Spain (?) - a lemon pepper thing. Flattened them
    > a bit and put them skin side up on heavy foil on the grill. Cooked them
    > for maybe 8 minutes, turned them and cooked them another 5 or so over
    > low-medium heat. times and temp are approximate. They were delicious
    > -- and moist; I was fearful of overcooking them and drying them out.
    > Wish I had more.

    I had trout for dinner last night, too. My local Central Market had them on
    sale for $3/lb :)

    Salt, pepper, half-slices of lemon, and a little sliced leek in the cavity,
    wrapped up in a parchment paper pouch, and baked for about 15 minutes.

    Rice pilaf and asparagus to go with.

    The best part of an otherwise very frustrating day.


    "There's some milk in the fridge that's about to go bad....
    And there it goes!"
    -- Bobby Hill