Fishing down south was poor this year compared to last year, but we did manage to bring home some beautiful sea trout, flounder and whiting fillets.
Most days we got up at 5 am, hurried through breakfast and were at the Gulf shore with the live shrimp bait ready to catch some fish.
Why did we have to get up so early?
Well, parking was at a premium so it was the early fisherman that got the good parking spots. You see, it wasn’t just the fisherman who took up the parking spaces, it was the dedicated shark teeth hunters who came by the dozens looking to find those little black shark teeth.
There were days even weeks at a time when my Honey didn’t have a nibble . . .
. . . but he didn’t give up . . .defeat is not in his vocabulary.
Finally the day came when he got that huge tug that meant he had something on the line.
It was the sea trout we are fixing for dinner and he put up quite a fight before my Hubby could reel him in. He measured 21 inches and weighed around 3 to 4 pounds.
Every time my Honey cleans his catch we freeze the fillets in water in quart size Zip-Lock bags — it really helps to preserve the fish and prevents the fillets from getting freezer burned. We do this even when we purchase sea food from the grocery store. The bags are in meal size portions and when we’re ready for a fish meal, we thaw one of the Zip-Lock bags in a bowl in the refrigerator.
We felt that the sea trout’s beautiful fillets deserved a special recipe . . .
. . . . Spicy Baked Sea Trout in Lemon Butter Sauce was it.
Before we are ready to bake the sea trout fillets, we feel through the flesh to make sure that there aren’t any small bones still remaining. We pat the fillets with paper towels to absorb some of the moisture. Now we are ready to proceed with the recipe.
The recipe itself is very easy and it works well with any firm fleshed fish such as flounder, whiting, sole, sea bass or tilapia. The ingredients are basic — fresh lemon juice, unsalted butter, onion, salt , black pepper, red pepper flakes, paprika, and capers are optional. We served our Spicy Baked Sea Trout in Lemon Butter Sauce with Herbed Lemon and Spinach Quinoa — that will be the next post.
- 2 pounds of sea trout fillets or other firm fleshed fish
- 2 Tablespoons minced onion
- 1/4 cup (i/2 stick ) unsalted butter melted
- 2 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- !/2 teaspoon red pepper flakes
- dash black pepper
- 1 Tablespoon capers, rinsed (optional)
- Heat oven to 350 F.
- Butter a glass casserole -large enough so that the fillets aren't crowded.
- Lay the fillets in a single layer in the glass casserole.
- Whisk the melted butter, lemon juice, minced onion, salt, paprika, red pepper flakes, black pepper until well blended. (Also add the capers if you wish.) Pour the sauce evenly over the fillets.
- Bake in the heated oven for 20 to 25 minutes. The fillets will be firm but still moist.
- Serve immediately and spoon some additional sauce over the fillets.
- We served our fish with herbed lemon and spinach quinoa.