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Speckled Trout recipe

Hi all. Does anyone have a good and easy speckled trout recipe? My wife doesn't like fish so I was looking for possibly something where I can mix the fillets with Italian bread crumbs, butter, parmesan cheese, etc. I am a terrible cook, so any recipe you have will be appreciated :)
not exact but easy and man its good
I line a pan with my fillets season with a lil creole seasoning, salt, pepper, then add fresh squash Zuccinni, thinly sliced onion and fresh garlic then season vegitables add some real butter then wrap with aluminum foil and bake for about an hour at 350 degrees. Very easy very healthy and delicious. that not exact science but check veggies if they fork tender your fish will be perfect.Its kinda my version of fish in a bag but in a pan lol.
Redfish/Trout Crab Cakes
We make these all the time and love them!

Pinch of crab boil

1 red bell pepper, diced (would only use a little bit of these veggies if just cooking for 2 people)
1 small white onion, diced
3 cloves of garlic, diced/grated

- Saute the above ingredients together. Add the fish with a little water and cook for a few minutes.

1/2-1 bunch of green onions, the darkest green part, calamaried
Progresso breadcrumbs, Italian (we use panko crumbs)
Mayo, to consistency that holds it together
Tony's or whatever seasoning you like
Salt & pepper to taste

- Mix everything in a bowl. Add the fish and everything else from the pan. Make the patties and place in fridge for at least 30 minutes.

- Take the patties out and either coat them with fish fry or just fry them without it.

Canola or other high-smoke point oil
6 pack miller lite.
fish fry of your choice

drink a beer. mix eggs, milk and mustard to make an egg wash mixture. drink another beer. pass fish through fish fry of your choice, drink another beer, then pass through egg wash, then fish fry. drink two more beers, by this time it should be time to send the wife for more beer. fry fish while enjoying last beer and the wife being gone to get more beer and not having to hear nagging about her not liking fish.

of course if i offended anyone, im just kidding.

or you can just pan fry it in butter, garlic, and shallots.
My wife is the same way. If you check out my website I have a recipe tab. There are couple of recipes one there. One is a trout ranchero and another is a pepper jelly trout. The fish salad on crackers is killer too.
IMO you need to get some straight answers from her first

what is it that she doesn't like about it? taste, smell, texture, what?

does she like any type of fish and if so what?

if she likes any fish, what style of cooking that fish does she prefer?

when I cook trout its just straight corn flour with a little salt and pepper and it comes out light and tasty.

adding things like batters and lemon can impart strong flavors that take over and your not tasting the fish anymore just the other stuff. things like beer batter or mustard batters you can cook any fish in and IMO they all taste the same when you are done so maybe its something you are doing to the fish that she doesn't like.
maybe someone didn't cook it right and left the 'fishy' taste to it?

just salt and peppercorn makes anything better, from steak to fish to veggies. do you pan fry on both sides or do more of a deep fry?

over the years ive just preferred a thicker crust with the tangyness of the mustard and lemon.
Try this
I do believe keakar hit the nail on the head, go to the source. Anyway, here is a good one.

olive oil

6- 8-10oz(each)trout fillets

salt and pepper, to taste
2- tablespoon Creole seasoning*
2- cups flour
2- cups buttermilk
1- cup unsalted butter(real butter)
1/2- cup blanched and sliced almonds
juice of 1 lemon
1- tablespoon freshly chopped parsley

Preheat oven to 350° F.

To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.

Season trout fillets with salt, pepper, and Creole seasoning. Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess. Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.

To another sauté pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley. Continue to move butter around in pan until almonds have browned, about 3-4 minutes. Season sauce with salt and remove from heat.

Place each trout fillet on a bed of rice and spoon amandine sauce liberally over top.

You can also bake this by omitting the flour and buttermilk.
Smoke and mirrors
Easier than pi.
Crank up the BBQ pit. Use wood for smoke of your choice. I use pecan.

Coat a cookie pan with butter. Not margarine.
Lay fillets on pan and sprinkle with seasonings of choice. I use either Slap Ya Mama or Tony's.
Do not put lemon or any citrus in pan. Makes fillets stick to pan.
Set on BBQ pit and let smoke turn the fillets to a golden brown color. Remove from pit.
Sprinkle with lemon or lime juice. Ready to eat.

If wife has a problem with fishy taste or texture of fish this may be the cure.

My pastor, Mike Mille', this morning said, 'Your mind is your cruelest master.' Isn't that the truth!!