My husband does not fish. If there are two things he dislikes most, they'd have to be solitude and sitting still. Because of this, all the fish that I prepare for dinner no longer looks like fish. It comes in neat little packages with a bar code. Our neighbor, on the other hand, does like to spend his time out in the quiet of nature and he brought over a fish for us! A real, fresh caught fish that my grandma identified through picture text as being trout. Thankfully, he gutted it and offered a few cooking tips before he left it in my care! I have to admit all I kept thinking while I was getting ready to cook this sucker, was it had better not move! Which, of course, was ridiculous considering how it didn't have any insides... but still...
His tips; my thoughts:
1. Leave it as is. The skin protects from burning the meat and keeps the moisture in. The only thing I had to do was cut it in half as the fish was too large for the skillet.
2. Butter not oil. Aye, aye captain. I followed this instruction, no problem.
3. Medium - low heat; keep the lid on. He said keeping the lid on was important to keep in the steam- I personally think it is important to keep that awful fish smell contained!
4. 15 minutes each side. This worked perfectly for our fish. I could tell it was done and ready to eat when the skin came right off and the meat flaked away easily from the bones.
Who knew this fish was going to taste so good! What a pleasant surprise. I've decided we have a pretty cool neighbor.
No comments:
Post a Comment