Another Fresh Seafood Idea
For many people, spotted sea trout is a favorite fish. Actually, it isn’t really a trout — like red drum and sea mullet, it is a member of the drum family. Sometimes it is confused with gray sea trout. But gray sea trout has soft flesh that tears easily, which accounts for its other common name, weakfish.
Spotted sea trout is firm with flaky white flesh and a mild, excellent flavor. This fish is versatile. You can cook it any way you like—simply fry, broil, bake, grill or blacken. Or dress it up by filling a pan-dressed fish with crab meat or another favorite stuffing before baking.
A 3 ½ ounce serving contains about 100 calories with only 3 ½ grams of fat. It has almost 17 grams of protein with 83 milligrams of cholesterol. (Source: USDA)
We recently enjoyed a simple, easy-to-prepare Fresh Spotted Sea Trout with Herbs.
- 1 ½ pounds spotted sea trout fillets
- ½ cup flour
- ½ cup dry bread crumbs
- ¼ teaspoon cayenne pepper
- freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons margarine or butter
- 1 tablespoon fresh lemon juice
- 4 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
In shallow dish, combine flour, crumbs and cayenne.
Lightly salt and pepper fish. Dredge lightly in flour mixture.
Heat oil in skillet to 375 F. Add margarine and melt. Sauté fish, flesh side down, until done on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove to serving dish.
Add lemon juice, chives and parsley to skillet. Stir well and heat. Drizzle over cooked fish. Serves 6 to 8.
Contributed by Joyce Taylor.