Freshwater Fishies

I usually stay away from making freshwater fish in my home. For the amount of work that I'd have to put into fish that fine and with that many bones, I'd much rather poach a nice filet of wild king salmon served with compounded dill butter or gently sear a cod steak and spoon sweet soy scallion sauce over it. However, buying groceries on a budget creates certain dilemmas. At Whole Foods this week, the only seafood items on sale were the aforementioned wild king salmon, which, at $23.99/lb, didn't seem like much of a discount. As I slowly browsed across the icy panel of cod, salmon, tuna, dover sole; I realized there would not be any seafood in my week...until I stopped at the freshwater fish section.

$6.99/lb for one butterflied trout?!? The eyes were glossy and the skin still vibrant. Fresh. And, for one entire fish, I could eat to my fill. Decision time. Isn't trout somewhat bland and boney? Doesn't it taste muddy as well? I couldn't remember the last time I ate trout. Perhaps when I was still a Girl Scout in grade school.

I'm sure the guy behind the seafood counter was tapping his fingers on the counter for a reason. With other customers buying ahi tuna steaks and salmon filets without blinking an eye at the price, I was someone who with my mere presence, cost him a good $40 worth of sold fish.

However, he was good natured enough to let me know that the trout was shipped to the store in the morning, and also gave me his favorite recipe for trout. Salt, pepper, flour and clarified butter. Fry only on skin side while spooning the hot butter over the meat, baste cooking.

Sounded good enough to me, but still I had reservations. I would take some of his advice. Flour, salt, pepper for sure. How about some lemon juice? Then, some capers to add a little zing. Fry in extra virgin olive oil instead of butter for clarity of flavor. Sear skin side down first. Flip once to cook thoroughly. The fish comes out with a slight crunch and the meat is extremely flaky and tender. I really lucked out on the capers! They fried along with the fish and took on a better quality.

I think I have found a new favorite go-to fish for my Monday nights in front of the telly!