oven-baked whole trout

2018-07-31 a.o.

I occasionally buy frozen whole rainbow trout at Peppers here in Deming, NM. Store-bought rainbow trout is usually farmed, and has grayish flesh instead of reddish like wild-caught trout. Fresh-caught trout is richer in flavor, but this is enjoyable too.

I’ve kept this very simple, just bake / roast at 350 ºF in the oven with some salt, no frills at all.

I didn't spray the 1st ones with olive oil and they lost a lot of skin in the oven before they made it to my plate. Not as nice for presentation, but since I don't eat the skin anyways, that didn't matter too much.

INGREDIENTS

This is what you need for 2 servings:

2 trout, thawed
parsley / cilantro
S&P, seasoning
2 limes, halved

Pic1: halfway gone already...

Directions

Preheat the oven at 350 ºF.
Optional:
- Cut off head, tail and fins if desired. (Pic5)
- Spray with olive oil to reduce skin-loss.
Rub inside and out with lime, S&P, seasoning of choice to taste.
Cook on a dark grill plate at 350 ºF for 15-20 minutes.
Switch off oven and leave for another 5 minutes.
The skin should bee crisp and easily removable, (Pic3+8)
Remove and serve.

Pic2: bake
Pic3: all done
Pic4: served

Another day, 2 more trout

2019-05-24

These trout lost their heads and tails before they made it to the oven. People who don't like to see that fish staring at them find that more comfortable.

Pic5: before cooking
Pic6: nicely done
Pic7: served

Pic8: peel the skin
Pic9: eat the top half
Pic10: pull spine and bones, eat the other half

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org