Broiled Garlic & Herb Rainbow Trout

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.


Finished result:




Delicious Sautéed Artificial Crab Recipe

Artificial crab, (which often still has crab meat in it) can be delicious if sautéed, and taste even more like real crab.  Here’s what I’ve come up with:

  • Pack of artificial crab
  • 1 tbsp. butter
  • 1-2 tsp. minced garlic
  • Old Bay seasoning, to taste
  • Salt, to taste
  • 1 tbsp. sherry (or to taste, optional)
  • Lemon juice
  • Chopped fresh tarragon, and/or parsley, chives, scallions (I used scallions, which you may want to cook with the crab)
  • Pinch of MSG (optional, but ups the meaty flavor)

Add all ingredients except sherry, lemon juice, and herbs, but be light on seasoning at first.  Sautée on low to medium-low 5-10 minutes or until nicely browned and heated through, while tossing and turning them often.  Taste and adjust seasoning to your liking along the way.  Things will brown quickly, so watch the temperature.  Add the sherry a couple minutes before the end.  Garnish with a spritz of lemon juice and fresh herbs.

Tip: You can make a glaze sauce if you use sherry.  Take the crab out, add more sherry and cook it down until desired thickness.  To make a white sauce, add flour and cook it for a minute on low heat (you’ll likely need to add more butter).  On low to medium-low heat, add milk or cream and stir with whisk until it reaches the desired thickness.  Season to taste  (add dried herbs here if that’s what’s available) and pour over crab before garnishing it with herbs and lemon juice.