Trout for Dinner

Trout is my favorite fish.  Brett loves King Salmon best and I have to admit that it is also very good.  But there is something about trout.  It is the taste, rich without being fishy, but also the many happy memories I have of camping as a child.  My brother loved to catch fish (but not to eat them) and my mother would fry up whatever he caught on the camp stove.

Because I love the flavor of trout so much, I don’t overwhelm it with seasonings.  A simple sprinkle of salt and pepper is all that is required.

I like to saute it in a cast iron pan that has been pre-heated in the oven so when I lay in the fish, there is an instant sizzle.  You can’t beat cast iron for searing meat and fish.  And as long as your pan is well seasoned, your meat/fish won’t stick.

For our side, I cut up a delicata squash.  I love these winter squash.  You don’t have to peel them so prep is super easy.  I cut off the ends, scoop out the seeds with a spoon, and then slice each half into 1/4” half moons.  I toss them with olive oil, salt, pepper and a drizzle of maple syrup.   I roast them for about 20 minutes at 425 degrees until they are soft with caramelized edges.

Add a crusty baguette and a glass of chardonnay, and dinner was served.

...and maybe a slice of that pie I made yesterday for dessert.