mumto3girls
DIS Veteran
- Joined
- Jul 22, 2008
Last night was pork carnitas with all the toppings and corn. Tonight was pasta, meatballs and Cesar salad.
This is a super way to make any kind of white fish - I really do think you'll like it. Come back and let us know. If you get to feeling fancy and want to go nuts (literally ) try this recipe for the classic Trout Almondine. It's pretty much the same dish garnished with some pan-toasted almonds and it's perfection!!Thank you! Sounds delicious. Not sure why he doesn’t fillet rainbow trout. He cleans them and the head is off, but the skin is still on and the bones. When he catches anything else he fillets them. We have eaten all the krappie fillets and I have 1 bag of perch fillets and probably 20 bags of rainbow trout that are not filleted. I am going to try your suggestion with the perch first since those are filleted.
I got the info from a pro and she suggested I pass it on to you:Tonight is cheeseburgers and french fries. If we don't get blown away by a tornado....
Back to report that I tried this tonight and I thought it was excellent. I had the perch fillets and he also brought home a few more trout and one was big enough to fillet (apparently with trout you lose a lot of meat when you fillet so only worthwhile if they are really big) so I made both. I actually thought the trout was a bit better tasting than the perch although both were very good. Husband liked it, but said a bit too lemony (it was not too lemony), but I can work with that. Middle DD said it would be better with chicken instead of fish. It probably would be good with chicken, but I am trying to use the influx of fish I have going on right now. Younger DD said she will never eat anything her father catches so she had fish sticks. And we had salad and Mac and cheese.Try filleting it, seasoning with salt and pepper and dusting it with flour. Pan fry in frothy butter until it's a little bit crispy. Deglaze the pan (add another tbsp. of butter if you need to) with the juice of a lemon and reduce for a minute or two. Pour this easy sauce over the fish and I bet both you and your DH will like it.
Happy to hear it! As for your DD's suggestion, turn the basic recipe easily into chicken piccata. Do the same flour dredge and pan-fry; deglaze with a combination of chicken broth, white wine and lemon (play with it to your taste; about a cup of liquid all together); reduce for a few minutes and finish with a tablespoon of butter and a tablespoon of capers. Another easy but really, really lovely dish. Now that I think of it, if your DH found the fish a little too lemony, just substitute some of the lemon juice with white wine next time and it might suit him a little better.Back to report that I tried this tonight and I thought it was excellent. I had the perch fillets and he also brought home a few more trout and one was big enough to fillet (apparently with trout you lose a lot of meat when you fillet so only worthwhile if they are really big) so I made both. I actually thought the trout was a bit better tasting than the perch although both were very good. Husband liked it, but said a bit too lemony (it was not too lemony), but I can work with that. Middle DD said it would be better with chicken instead of fish. It probably would be good with chicken, but I am trying to use the influx of fish I have going on right now. Younger DD said she will never eat anything her father catches so she had fish sticks. And we had salad and Mac and cheese.
Thank you for the suggestion @ronandannette! I may try the almonds next time, but none on hand today.
I didn’t make it but I picked up a salad for dinner last night that had apples, mandarins, cranberries, blue cheese crumbles, candied walnuts and grilled chicken….lettuce too of course.Sounds delicious. I love fresh fruit in salads.
Yum!Going out to dinner with my boss tonight. Wedge salad with steak bites on top and a margarita.