And...the new design is live! Drop a comment and let me know what you think, even though I had absolutely nothing to do with how great it looks. The real credit goes to Suzanne, a brilliant photographer and crack web designer. Thanks, Suzanne!
On to the trout. This simple preparation is good for any light, delicate fish. I personally love the sweetness of trout and I prefer to highlight those flavors, rather than try to cover them up. Even better, it's done in less than 10 minutes, and is delicious to boot.
Broiled Lemon Trout
2 rainbow trout fillets
2 Tbsp butter
4 thin slices of lemon
chopped fresh parsley
chopped fresh tarragon
freshly ground pepper
Preheat your oven's broiler. Rinse fillets and dry well with paper towels. Sprinkle generously with salt and pepper, then toss the parsley and tarragon over each fillet. Dot with butter and lay the lemon slices over the top. Broil until golden brown in spots and the fish is opaque and flaky (about 5-7 minutes).
This fish is perfection served with Spring Succotash and Cherry Tomato Bruschetta, and it's also quite good cold, in chunks over a salad.