Sea trout fishing down south was poor this year compared to last year, although we did manage to bring home some beautiful sea trout, flounder and whiting fillets.
Early bird gets the sea trout
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, you see, parking was at a premium so it was the early fisherman that got the good parking spots. It wasn’t just the fisherman who took up the parking spaces. No! 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. Not even a tiny one.
He didn’t give up. Defeat is not in his vocabulary.
It takes persistence
Finally, the day came when he got that huge tug. He knew what that meant. He had something on the line.
It was a sea trout! The very one we’re fixing for dinner. He put up quite a fight before my Hubby could reel him in. Mr. Sea Trout measured 21 inches and weighed around 3 to 4 pounds.
Fresh sea trout freezes beautifully
Every time my Honey cleans his catch we freeze the fillets in quart size Zip-Lock bags with water. It really helps to preserve the fish and prevents the fillets from getting freezer burned. We do this even when we purchase
It really helps to preserve the fish and prevents the fillets from getting freezer burned. We do this even when we purchase seafood from the grocery store. The quart-size bags are perfect meal- size portions.
When we’re ready for a fish meal, we thaw one of the Zip-Lock bags in the refrigerator.
When we’re ready for a fish meal, we thaw one of the Zip-Lock bags in the refrigerator.
Sea trout deserves a special recipe
Spicy Baked Sea Trout in Lemon Butter Sauce is the recipe we decide on for beautiful fillets.
Before we’re ready to bake the 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.
This recipe is very easy and 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 serve our Spicy Baked Sea Trout in Lemon Butter Sauce with Herbed Lemon and Spinach Quinoa — that will be the next post.
Tutti a tavola è pronto!
Alla prossima.
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Spicy Baked Sea Trout with Lemon Sauce
Ingredients
- 2 pounds of sea trout fillets or other firm fleshed fish
- 2 Tablespoons minced onion
- 1/4 cup stick unsalted butter melted
- 2 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tsp red pepper flakes
- dash black pepper
- 1 Tablespoon capers rinsed (optional)
Instructions
- 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.
Notes
- We served our fish with herbed lemon and spinach quinoa.
