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Posts: 926
Location: Wilmington NC
Location: Wilmington NC
Tue Oct 31, 2017 1:27 pm
Please share your best recipes.
Posts: 661
Location: Clemmons - Oak Island
Location: Clemmons - Oak Island
Tue Oct 31, 2017 1:33 pm
Sea Trout is already delicious, especially fresh caught never frozen.
a little EVO, salt, pepper and dry dill, if you like. Pan fry to your liking.
a light breading if you like a breaded fish (Panko or House Autry).
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a little EVO, salt, pepper and dry dill, if you like. Pan fry to your liking.
a light breading if you like a breaded fish (Panko or House Autry).
_________________
\"Unplugged\"
2008 36 Yellowfin w/trip 300 Yami\'s
\"Fine Girl\"
2015 Sportsman Masters 207 Bay
2009 Southport 26CC w/Twin Yami 250\'s - (Sold)
\"I play with Electricity!\"
Posts: 605
Location: The LA
Location: The LA
Tue Oct 31, 2017 2:34 pm
Seriously, there is no way that isn't delicious. It's my favorite fish of anything swimming. I do enjoy buffalo trout nuggets and smoked trout dip, but the healthiest way is scale the fish, take his guts out, leave the head on, stuff his now empty cavity with rosemary and lemon wedges. Rub him down with EVOO, salt and pepper liberally (or Lawry's at our house), and bake (or grill) at 350 for 15 minutes or so. To me, fish cooked on the bone is better than filets, but really with Specks, you can't go wrong.
Posts: 9
Tue Oct 31, 2017 2:47 pm
Preheat oven to 375. Melt butter and add equal part of fresh lemon or lime juice and coat fish with mixture. Then sprinkle fish with Lawry's season salt. Bake for 10-15 minutes, depending on the thickness of the filets. This is our favorite, although fried in House Autry seafood breader is good too.
Posts: 4196
Location: Johnston County, NC
Location: Johnston County, NC
Tue Oct 31, 2017 9:21 pm
I agree with all the above. A fresh trout is hard to beat. I think I like them better than flounder. Broiled or southern fried for me. Depends on my taste that evening. Can't go wrong either way. I fry with a little egg wash. I broil with a small amount of old bay and a small small small hint of citrus. Actually like using and orange or tangerine sometimes in place of lemon.
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Posts: 240
Location: Leland NC
Location: Leland NC
Wed Nov 01, 2017 6:56 am
Blacken them has been my favorite way recently.
Paprika, Cayenne Pepper, Olive Oil, Juice from 1 Lemon, splash white wine vinegar
Cut fillets in 3 finger size chunks and place on smoking hot cast iron few minutes on each size depending on thickness.
Paprika, Cayenne Pepper, Olive Oil, Juice from 1 Lemon, splash white wine vinegar
Cut fillets in 3 finger size chunks and place on smoking hot cast iron few minutes on each size depending on thickness.
Posts: 4196
Location: Johnston County, NC
Location: Johnston County, NC
Wed Nov 01, 2017 8:18 am
| jasfishin wrote: |
| Blacken them has been my favorite way recently.
Paprika, Cayenne Pepper, Olive Oil, Juice from 1 Lemon, splash white wine vinegar Cut fillets in 3 finger size chunks and place on smoking hot cast iron few minutes on each size depending on thickness. |
You should try some BSB blackened with Blackened Redfish Magic if you like blackened.
https://www.amazon.com/Magic-Seasoning-Blackened-Redfish-oz/dp/B005KRON6A
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Posts: 163
Wed Nov 01, 2017 8:25 am
Baste with a paprika, butter, lemon juice, salt and pepper mix, cook in the oven at 375 for 15-20 min. Baste again in the middle if you would like to kick up the flavor.
To add an even more AMAZING kick, add minced onions to the mix above and follow the same steps. My fiance hasn't let me cook them any other way since we tried that recipe.
To add an even more AMAZING kick, add minced onions to the mix above and follow the same steps. My fiance hasn't let me cook them any other way since we tried that recipe.
Posts: 13
Wed Nov 01, 2017 9:37 am
Blackened trout tacos with slaw on them is really good. Captain Mungo turned my on to them.
Posts: 240
Location: Leland NC
Location: Leland NC
Wed Nov 01, 2017 5:41 pm
Matador,
I have some of that and agree it is good. I have used it on tuna yf and blackfin to blacken them for sandwiches. Never tried BSB but sure will once get break from work and good weather window here in near future hopefully
I have some of that and agree it is good. I have used it on tuna yf and blackfin to blacken them for sandwiches. Never tried BSB but sure will once get break from work and good weather window here in near future hopefully
Posts: 4196
Location: Johnston County, NC
Location: Johnston County, NC
Wed Nov 01, 2017 6:49 pm
| jasfishin wrote: |
| Matador,
I have some of that and agree it is good. I have used it on tuna yf and blackfin to blacken them for sandwiches. Never tried BSB but sure will once get break from work and good weather window here in near future hopefully |
I prep one side with melted butter (not margarine) and seasoning. While that side is down I prep the opposite side. After about a minute I flip. Hard to beat. I do 3-5 filets at he time. If cooking for a crowd it is fast and furious. I actually use a non stick skillet style pan I picked up at Walmart for $12. Hard to beat. Something about BSB with that seasoning. It will not disappoint.
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Matador
2200 NauticStar Tournament
You can lead a horse to water but you cant make him THINK.
Posts: 661
Location: Clemmons - Oak Island
Location: Clemmons - Oak Island
Wed Nov 01, 2017 7:00 pm
Thanks Matador! 
I just ordered some Magic Seasoning...
_________________
\"Unplugged\"
2008 36 Yellowfin w/trip 300 Yami\'s
\"Fine Girl\"
2015 Sportsman Masters 207 Bay
2009 Southport 26CC w/Twin Yami 250\'s - (Sold)
\"I play with Electricity!\"
I just ordered some Magic Seasoning...
_________________
\"Unplugged\"
2008 36 Yellowfin w/trip 300 Yami\'s
\"Fine Girl\"
2015 Sportsman Masters 207 Bay
2009 Southport 26CC w/Twin Yami 250\'s - (Sold)
\"I play with Electricity!\"
Posts: 926
Location: Wilmington NC
Location: Wilmington NC
Fri Nov 03, 2017 12:09 pm
Publix has a great rub called Everglades Rub Seasoning. only reason I ever go to Publix
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