I’m back! From where you ask? From the land of laziness of course! I haven’t been blogging in the last few months but I have been collecting photos and recipes so stick with me and I will have some drool enducing recipes up.
So lately I have been in love with rainbow trout – if you haven’t had rainbow trout before you should. It looks just like salmon – you might even mistaken it for salmon. For most people easing themselves into fish, salmon is a good start since its not too fishy and really easy to cook – no need for fancy appliances or anything. Trout isn’t as popular as salmon but there is no reason why it shouldn’t be. I’ve read somewhere (probably wikipedia) that trout even behaves like salmon in the sense they swim upstream and all that fun stuff. If you had rainbow trout before, a general fish lover or if you’re just getting to know fish, definitely try this recipe.
So here is a whole rainbow trout – scaled and gutted – you could do this yourself but it is much easier to get your fish monger to do it for you. Just give the fish a quick wash before you start preparing it and pat dry with some paper towel afterwards.
I made a mixture of difference spices and powders for the fish – you don’t really have to do this, salt and pepper would be sufficient. In the mixture I had chili powder, garlic powder, onion powder, salt and pepper. I then cut a bunch of dill weed and cut out some lemon slices. The dill weed can be be chopped – you might want to leave a few sprigs whole. Dill works great with a lot of seafood – I’ve tried it with crab cakes, salmon recipes, tuna etc. If you haven’t used dill before don’t worry, it doesn’t really make things taste like pickles, it does have a freshness to it and very distinct – you’ll be hooked.
I would put some of the seasoning inside the belly. I also stuffed it with some lemon and the sprig of dill. This is where the dill sprig comes in handy.
So I have done it where I chopped the dill and sprinkled it on top as well as placing the whole sprig on top. Both work fine – a mixture of both would also work – best of both worlds.
After you have prepared the fish – place it on a baking tray and put in a pre-heated oven at 425oF for about 20 minutes or a bit longer if the fish is a little bigger.
Here is what it looks like when it comes out of the oven. You would then slice the meat off and serve it with whatever side you choose. Here are some ideas:
Rainbow trout with a side of sweet potato fries. I personally like the skin on if its nice and crispy – you can always peel the skin off if that is not your cup of tea.
Here’s another idea – serve the fish with a side salad. Its also not a bad idea to sprinkle some fresh dill on the fish after you cut it
Whole Rainbow Trout
Fresh dill weed
*Optional* – garlic powder, onion powder, chili powder
Salt and Pepper
1. Rinse fish over water and pat dry with paper towel
2. Chop dill weed and cut lemon into slices
3. Rub spice blend over fish as well as inside the belly – if you chose not to use the spice blend, do the same process but with salt and pepper
4. Generously sprinkle chopped dill on both sides of the fish
5. Place whole sprig of dill and 1 or 2 lemon slices inside the belly of the fish – lay the remainder of lemon slices over the fish. You can also choose to lay a sprig of dill on top of the fish as well
6. Bake in a pre-heated oven at 425oF for about 20 minutes ( you might need a little longer if the fish is a bit bigger)