Fish is usually prepared best with a few simple ingredients (not to say it can’t be incredible with lots of ingredients). However, I do tend to add a little more than just salt and pepper if cooking for other people. The main thing is to not overcook the fish. You can use this same recipe and method for most fish, in my experience.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 | speckled trout fillets (skin on) or 1 whole speckled trout (the fish I caught were probably 1-3 pounds whole and ungutted |
| 1 tablespoon | butter or good cooking oil |
| salt | |
| pepper | |
| 1 | fresh garlic clove, chopped, or 1/4 teaspoon garlic powder |
| .25 | yellow or white onion, chopped |
How to Prepare
- Pat the fish dry and season with salt and pepper.
- Add butter or oil to the pan heated at medium high until it is melted and/or just before it starts to smoke.
- Add your onions and garlic (unless using powder, then wait one step).
- Add your fish, skin side down and carefully watch the fish so that it doesn’t overcook.
- Flip 3-6 minutes in (a little longer typically if the fish is whole).
- Cook for another 2-6 minutes. You just want a nice sear and your fish is done when it is fork-tender but not disintegrating when you touch it.
- You can be creative with the sauces and sides. I made a mushroom sauce and polenta for one of my dishes with the trout, and it was excellent. Look up “Hank Shaw mushroom sauce” if you need some inspiration.
- Best paired with a cold beverage.