Every Thursday morning, I receive a message from my sister saying “Swim Fishy, Swim!” or “Float Fishy, Float!” I finally decided to take care of something I have been avoiding for over three decades – learning how to swim. While for the most part my fear of drowning hasn’t been a major issue, I was in Ethiopia two summers ago during the rainy season where driving through flooded bridges like this one (below) was a common occurrence. Slightly terrifying for someone that can’t swim. So now, every Thursday = Adult Swim 1! I thought a fish post might be fitting.
There are a few things to look for when you’re buying fish:
- Fresh odour (should smell like the sea; some chefs say it should smell like watermelon or cucumber – not sure where they are sourcing their fish from!)
- Clear, bulging shiny eyes
- Clear slime, fins moist and pliable
- Red gills (if they have been removed, you should be suspicious!)
- Shiny scales, tight on the skin
- Firm flesh texture, elastic to the touch
This recipe is a rainbow trout recipe served with a meuniere sauce. It is a great weeknight dinner option because it’s super fast to prepare and cook. The recipe is from school – I would recommend using the amounts here as rough guidelines. Adjust as you see fit!
- Fresh rainbow trout (2 whole)
- Vegetable oil (60 mL)
- Flour for dredging
- Butter (45 g)
- Worcestershire sauce (1 dash)
- Parsley, chopped (5 g)
- Lemon juice + garnish (1 each)
- Fillet the trout and remove skin and pin bones. Cut into serving size portions
- Season fish with salt and pepper. Dredge fish in flour and shake off any excess flour.
- Heat vegetable oil in a pan on high heat. Once the pan is hot, place the fish with the good side down (non-skin side – this will be your presentation side). You are looking for nice golden brown colour. It will not take long.
- Flip the fish once to cook the other side briefly. Remove fish from the pan once it is almost cooked and place on a plate. The centre may look a little bit raw (which you will be able to tell by a slightly more translucent colour). Don’t worry, it will finish cooking on its own while you work on the sauce.
- Drain the pan of any excess oil. Add butter to the frying pan. Let the butter cook until light brown (this will give it a bit of a nuttier flavour). Add the lemon juice, worcestershire sauce, and chopped parsley. Do not boil the butter. Pour a bit of sauce over the fish and serve.