** May 11th Update: Thanks for voting this into Foodbuzz Daily top 9. Check out all top 9 recipes here.**
You’ve read my previous complaints on the lack of fresh seafood in a landlocked country. But there is one type of fish I can always count on here in Prague, Trout. Most grocery stores carry Trout alongside the ever present Carp.
Hubby informs me that the Trout species available at our local grocery store are always either Rainbow trout or Brook trout. The trout you see here is local Brook trout. We both love trout and really enjoy both Brook and Rainbow species.
You may have noticed the ongoing theme with my fish recipes. When it comes to fish I like to keep it simple so we can fully enjoy the particular fish’s flavor. Lemon and garlic are more or less the flavors I like pairing with fish. That is exactly what I did with this Brook trout recipe. When I eat whole fish I want it grilled or lightly pan-fried to crispy perfection. The reason being is that I love the way the crispy skin tastes. Don’t think I didn’t hear those ewws and yucks. It’s what I like and besides it’s loaded with omega 3. Another really great thing to love about fish dishes is that they take so little time to prepare. Here, I’ll show you how fast and easy it is.
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Lemon Garlic Stuffed Brook Trout or Pan Fried Brook Trout
2 whole rainbow or brook trouts, scaled and gutted
1 large lemon, thinly sliced
4 thinly sliced garlic cloves, or much as desired
freshly ground black pepper corns
splash of white wine, optional
good quality extra virgin olive oil
extra large frying pan or grill
extra lemon, if desired
steamed rice, garlic creamed spinach, or fresh green salad
1. Pat dry trout, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside.
2. Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trouts on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic added to the pan. Fry/cook the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.
Serve with side dish of your choice. By the way, this cooking technique and ingredients taste great with other whole fish too. Enjoy!
Mother’s Day is in a few days, do you need some brunch ideas? Check these out.
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