Fireplace Trout Food

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

FIREPLACE TROUT

Steps:

• In a frying or sauté pan, heat 1/4 cup olive oil until just warm. Add the sliced garlic and 1/8 teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.
• Lightly season the fish with salt on both sides.
• Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)
• Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.

FIRECRACKER GRILLED SALMON OR OCEAN TROUT

Steps:

• Place salmon fillets in dish for marinating.
• In a bowl combine all other ingredients.
• Pour over fish and marinate in fridge for 4-6 hours.
• Grill fillets on BBQ until cooked to your liking.