Found whole rainbow trout on sale at Harris Teeter. This half-pounder was $2.75. I’d never had a whole fish before, and it turned out great. I didn’t really plan on posting this, but I picked up my camera anyway since this is a first for me.
It’s very delicate and mild, and the best fish I’ve had in a long time. The meat just slides off the bone. The skin is soft and edible, and comes off the meat easily.
I’ve been reading my Escoffier cookbook to get inspiration for recipes, and it mostly keeps it simple with fish. So, I went with a garlic and herb butter to coat it, and broiled it.
- 2 tbsp. Butter
- 2 tsp. Dill, chopped
- 1/2 tsp. Garlic powder
- 1/2 tsp. Tarragon
- 1/2 tsp. salt and pinch of pepper
- Spritz of lemon juice
Slicing the skin is a common technique, and may give more flavor and prevent the skin from drawing up, but I didn’t and it turned out fine. Probably doesn’t matter much on this small fish.
Add all ingredients to a small bowl and heat in microwave until butter is just melted, then stir.
Brush onto outside and inside of fish.
Broil at 500° for 3-4 minutes on each side.