Trout With Lemon Cream Sauce

We consider ourselves very lucky that we live so close to great saltwater fishing, bay and offshore, and I consider myself even more lucky that I married a fisherman.  I grew up going fishing with my dad at nearby lakes in north Texas but when we would go to the coast, I was more concerned with how many shells I could find than learning how to saltwater fish from my dad.  But Matt grew up on the coast and quickly got me on the water here as soon as we started dating.  Being a marine biology grad student, there are many distractions and it is half about the fun of the fight and half about seeing these beautiful creatures up close.

During the summer we head offshore and hopefully come back with fancy fish like dorado (above), red snapper, cobia, or my favorite, wahoo.  Any other time he can squeeze it in, Matt plops our little boat in and stocks up on redfish or spotted seatrout in the nearby bays.

So there will be many fish recipes on here, usually seatrout but also any offshore goodies we can catch this year.  There’s nothing better than caught-that-day fish, or a nice big meal for the husband after he’s been on the water all day.

This is our go-to, all-time favorite trout recipe.  The original is from Food & Wine and calls for sole but any white-fleshed fish will work.  It is super easy, quick, and doesn’t need alot of ingredients at all.

For the two of us, I use four fillets (plus the occasional small cuts) and double the sauce.  I always have to double sauce in recipes.

The key to the awesome sauce is the lemon juice and deglazing all the buttery fry bits off the pan.

There are so many flavors packed in that simple sauce and it compliments the buttery light fish so, so well.  We’ve probably made this a dozen times in the last year.  And I’ll probably make it in the very near future again because these pictures are making me crave it all over.  Anytime I need wife-brownie points with the husband :)

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