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I am a sweet lover. (In case you haven’t already guessed from viewing my previous posts.) I do like savory and salty foods, however. I’m all for a bag of crispier-than-heck dill pickle chips or  crackers covered in mountains of blue cheese. I just tend to lean towards the sugar (sky) high tastes of dark chocolate melted over fresh baked donuts and homemade ice cream.

That being said there is one thing I crave that just can’t be satisfied with a sweet indulgence. That is fish. Preferably pink, fresh and grilled. If I had to pick one type of meat to eat for the rest of my life it would be fish. I could eat a whole grilled salmon even with no added flavors or seasonings. And salmon’s twin brother? Rainbow trout? Well I could eat three fillets of that!

Which is what we had tonight. (Actually four fillets, but two were small.) The first two were the recipes below and the last two I just used some honey mustard marinade we had in the fridge, which wasn’t bad but what would I put on this blog under the recipe instructions? “Go to the store and buy some honey mustard marinade”?  I do have a little more pride in my fish cooking skills than that!

Although to be honest I am pretty clueless when it comes to meat. I don’t really know much about the basics of marinade or how to tell whether something is done without cutting into it to take a peak. In fact I don’t even try to marinate fish anymore because I find it just always tastes better cooked straight away. My fish only sits in it’s sauce for however long it takes for me to set up the rest of the dinner so that everything is done at the same time. But, like I said, I could eat fish with no seasoning, so experiment and find out what’s good for you!

Who will win this epic battle?

So here I give you two delicious recipes. The classic and simple citrus and dill and a new and interesting goat cheese delight!  The dill recipe is our default recipe for fish and it’s one of my favourites. The goat cheese one is a twist on a recipe I use all the time! Don’t like goat cheese? Mozzerella works just as great! Bake in the oven or grill over a hot fire and watch them disappear off the table before your eyes!

New challenger has appeared! Goat Cheese!

Goat Cheese and “Aoli”

1 rainbow trout fillet

2/3 cup miracle whip (or mayonaisse)

2/3 cup relish

1 cup goat cheese (or desired amount [I like lots!])

1 squirt of mustard (optional)

aluminum foil

Preheat oven to about 400 degrees or warm up grill. Place fillet into the center of the aluminum foil. Decide whether you’d like to stuff the fish with cheese or just crumble it on top (the picture above has it crumbled on top). If stuffing you’ll need to slice with a sharp knife a slit along the length of the fillet about 3/4 of the way through. (In other words butterfly it.) Crumble goat cheese onto the bottom half and place top half of the fillet back on top.  Otherwise simple crumble the cheese on top of the fillet. Mix miracle whip or mayo with relish and mustard. I know aoli is actually made with minced garlic instead of relish but the relish reminds me of tarter sauce.  Spread “aoli” on top of fillet untill covered and then wrap up your fish. It will take approximately 10 minutes to cook.

Classic Dill

Classic Dill Fish

1 rainbow trout fillet

3-5 tbsp of lemon or lime juice

dill seasoning

3-5 cloves of garlic

aluminum foil

Lay fillet in the center of the aluminum foil. Cover with lemon/lime juice. Mince garlic and spread over fillet as well. Season generously with dill. Wrap the fillet and you can allow it to sit for about 15 minutes or you can bake in a 400 degree oven or grill it on high for approximately 10 minutes.

What did I say? Easy right?

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