How is everyone enjoying their summer? We’re having some exceptionally warm days here in Colorado. Needless to say, Dave and I have been hanging out a lot indoors, working on various projects. Living in a small space, we’re constantly keeping an eye out for new ways to add storage and keep everything organized. Dave is in the process of making several custom shelves for our laundry area, front closet, and bathroom. My current organizational project is a condensed recipe book containing only recipes we use and love. And, when I finally get around to my sewing project, we’ll have a couple of gorgeous throw pillows and a new curtain to “jazz” up our place.
After our trip to Table Rock Lake in Missouri with my family this past May, Dave and I realized that we both have a real interest in fishing. So, without wasting any time, we went to Bass Pro, bought a couple of poles and started fishing! While we haven’t yet caught anything big enough to keep, we’re having a fun time enjoying nature together.
Fishing is also an incredibly practical hobby. I mean, what better way to cut back on the grocery bill than to actually hunt/gather/catch the food yourself?! We are a very “fish-friendly” household, and buying fresh, good quality fish every week can get expensive! I know many of you don’t care for the flavor and/or texture of fish or struggle with how to prepare it, so I hope the recipe below will help.
After being “gifted” a batch of trout from one of Dave’s co-workers, we’ve been able to perfect our stuffed trout recipe. Hopefully I will get to use this recipe on my very own catch once we get back from our upcoming fishing/camping excursion this week!
Stuffed Trout:
· 4 trout, cleaned, skin on and heads removed
· Olive oil (for sautéing vegetables)
· 1 garlic clove, minced
· 1 green pepper, thinly sliced
· 2 green onions, thinly sliced
· 6 mushrooms, chopped
· 4 tbsp. melted butter
· 2 tsp. dried dill
· 2 tsp. dried parsley
· 1 tbsp. fresh lemon juice
· 4 lemon wedges
· Salt and pepper to taste
· Freshly grated Parmesan cheese, optional
Preheat oven to 400 degrees F. Sauté garlic, green pepper, onions, and mushrooms in a bit of olive oil. Once softened, remove from heat. Season skin of trout with sea salt (both sides). Pour 1 tablespoon of melted butter over the flesh side of each fish. Season flesh of fish with dill, parsley, salt, pepper, and lemon juice. Place a lemon wedge on top of each fish. Wrap fish individually in foil and bake for 15-20 minutes, checking after 15 minutes (fish should flake off the bone). If desired, sprinkle Parmesan cheese over fillets beore serving. Enjoy!
