I'm not an enormous fan of fish, especially the really fishy-fish, like trout. But my friend Autumn had some trout and we thought "what-the-hey let's make it." So we did. And I'm told it was deeelicious (my part didn't actually get cooked all the way, so I couldn't eat it after the first initial bites, but Autumn loved hers, and I'll take her word for it).
It was prepared sort of make-shift-ly because 1. I've never made trout before, let alone a whole fish 2. We're college kids, so we used what was on hand (ie limes instead of lemons, which turned out to be a really excellent choice)
Anyway, so we stuffed it and surrounded it with butter, sliced up some limes, covered it in garlic salt and basil, and popped it in the oven for about 25 minutes at 350 degrees. Of course, Autumn has a really weird/tempermental oven, and the top side wasn't entirely cooked through (see above) and I could seriously taste the river it came from (it was fished out by Friend Paul from a river somewhere in southern Utah). But it smelled heavenly and as I mentioned before, Autumn said it tasted really good.
We ate it with rotini in cream sauce and sauteed zucchini and tomatoes. Yum.
5 comments:
How bizarre that it was the top that wasn't completely finished. Why didn't you pop it back in the oven for another 5 minutes? Anyway, it looks really good.
oh cos it was already cut and on my plate and I'd already taken two bites. so I filled up on pasta and veggies instead.
I'm not a fish person either, but way to go making/trying it. The other dishes look soooooo good right now!
interesante. I like fish, but I seriously don't think I've had trout since that day when we went fishing at Camp Noyo. Mmmm fresh fried fish. Say that 10 times fast.
oh I forgot to mention (and I know it's pointless now, but whatevs) that if the top is what needs more cooking, turn the oven to broil or broiler. That just turns the top heating element onto double whammy. Did you already know that?
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