Swim Fishy, Swim!

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.

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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

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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!

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Ingredients

  • Fresh rainbow trout (2 whole)
  • Vegetable oil (60 mL)
  • Salt/pepper
  • Flour for dredging
  • Butter (45 g)
  • Worcestershire sauce (1 dash)
  • Parsley, chopped (5 g)
  • Lemon juice + garnish (1 each)

Methods

  1. Fillet the trout and remove skin and pin bones.  Cut into serving size portions
  2. Season fish with salt and pepper.  Dredge fish in flour and shake off any excess flour.
  3. 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.
  4. 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.
  5. 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.
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