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Pan-roasted Trout


Guys! I survived Stampede. What a week – so much to tell. And somehow now we’re fully immersed into summer. Heading to the coast is still altogether too far away, so I’m pretending to camp here – I have an open flame in my kitchen, after all. And a grill, and some good cast iron.

trout 1

For now, I’ll just pretend I went fishing.

Citrus Pan-Roasted Whole Rainbow Trout

1 lb. whole rainbow trout
salt and pepper
thin slices of orange and/or lemon
a few sprigs of thyme, parsley, dill or other herbs
olive oil

Preheat the oven to 400°F. Rinse and pat the trout dry inside and out with paper towel and season with salt and pepper. Stuff thin slices of orange and/or lemon and a few sprigs of fresh herbs inside the cavity and cut a few slits in the skin on top.

Set a heavy, ovenproof skillet over medium-high heat and add a generous drizzle of olive oil. Once hot, place the fish in the pan, drizzle with olive oil and cook for 3-4 minutes; if you like, add a few extra slices of lemon or orange to the pan before sliding it into the oven. Cook for 15 minutes, or until firm to the touch. Serves 4.

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July 13 2015 | fish | 3 Comments »

Pan-Roasted Steelhead Trout

Steelhead Trout 2

We went to Seattle for a few days last week for spring break. I had never been, and decided it was time to go, if for no other reason than to see something green growing out of the ground.

The morning after we arrived, the first thing we did was hit Pike Place Market – the original Starbucks, of course – very cool to see the original decor, and the lineup took no longer than any other Starbucks, although coming out it was already starting to wind down the street.

Seattle Collage

The market was – as the kids seem to be saying these days – totally beyond. Stall after stall selling tulips, overflowing their white buckets – a dollar apiece, or a dozen for $10. Curios shops, magic shops, book shops and candy shops, with a gum wall out one back door along a cobbled street for a dose of weirdness. (The gum wall is a back alley wall where people in line for the theatre started sticking their gum some years ago, and the concept stuck.)

Of course we milled about at the famous fishmongers, although despite all of our lingering, nary a fish was tossed. (We couldn’t very well buy any to prompt them to do their schtick, as our hotel room didn’t come equipped with a kitchen.) There was always one or two guys hanging out in front of the stall though, decked out in rubber overalls, talking to customers (or curious passers-by) about how to cook their fish. One of them repeated to half a dozen queries: “ten minutes per inch of thickness.” It was all it seemed anyone needed to know. No packaged food has an easier set of cooking instructions.

Steelhead Trout 3

What you do to it before it goes into the oven is up to you. I happened to have a bunch of fresh dill, and so it seemed proper to chop it and scatter it over oiled trout (salmon could take its place) along with some coarse salt and thinly sliced lemon. Honestly, I think I was motivated by looks; W prefers fish baked with a smear of pesto, but it isn’t nearly as pretty.

Steelhead Trout 4

If you want to get the fish cooking from both sides at once, heat up a pan and slap it in, then slide it into a hot oven – I usually do 425F – for 10 minutes per inch. This took a little under ten minutes.

Steelhead Trout 5

Done like dinner! I’d feel like I was back in Seattle if the forecast wasn’t for snow tomorrow.

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April 02 2013 | fish | 12 Comments »

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