Inshore anglers all over the nation are enjoying catching speckled trout now and even on into December in the Deep South. This absolutely delicious recipe that’s heart healthy features non-fishy-tasting trout fillets in a simple-to-prepare dish that’s colorful.
- Combination of sliced onions, green bell peppers, yellow peppers and red peppers (when in a rush, I use the fresh fajita vegetable mixes most grocery stores offer in their salad sections)
- Sea salt
- Freshly-ground black pepper
- Extra-virgin olive oil
- 1-2 lemons, halved
Put about 2 tablespoons of extra-virgin olive oil on a griddle, like the one you cook pancakes on, on an eye of your stove with a setting one-half of the way between medium high to high. Place the sliced vegetables on the griddle, and brown them. Remove to a plate. Rub the speckled trout fillets with some extra-virgin olive oil, and then season with salt and pepper. Griddle them for about 2 minutes, according to the thickness of the fillets, until the meat is golden and crispy. Turn the fillets over, and cook them for another 2 minutes. Remove from the griddle, and serve immediately with the onions and peppers on top of the fillets.
To learn more about fishing for speckled trout and other species at Mississippi’s Gulf Coast, click here for “Fishing Mississippi’s Gulf Coast and Visitor’s Guide”, a new eBook for Amazon Kindle by John E. Phillips. Or, you can go to http://www.amazon.com/kindle-ebooks and type in the name of the book to find it. You also can download a free Kindle app that enables you to read the book on your iPad, computer or SmartPhone.
Images copyright Night Hawk Publications/John and Denise Phillips