Baked Speckled Trout
The spotted seatrout, commonly called speckled trout, is one of the most popular sport fish along the Texas coast. Its abundance, willingness to hit natural and artificial baits, and fine eating qualities make the species extremely popular with anglers. It has been commercially harvested in all the states bordering the Gulf of Mexico. However, a decline in harvest of spotted seatrout in recent years caused Alabama and Texas to close commercial fishing of the species. In Texas, the record spotted seatrout caught was 37.25 inches and 15.6 pounds.
Ingredients
- 6 strips bacon
- 1 med onion, chopped
- 1 cup apple, chopped
- 1 green pepper, chopped
- 2 lemons, sliced thin
- 4 lb speckled trout, dressed
- 1 cup butter
- 1 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- dash salt and pepper, to taste
Instructions
Mix onion, apple, lemon and green pepper in a bowl.
Separately place 3 strips bacon in the bottom of a large baking pan.
Sprinkle fish with spices, rub into fish.
Place fish on bacon strips and put vegetable mixture around it and in cavity.
Add remaining three bacon slices on top of fish.
Melt butter, add it to Worcestershire and soy sauce and pour over fish.
Bake at 375 degrees, basting several times, until fish is done and flakes easily with a fork.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/18/baked-speckled-trout/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
