Valentines Day Dinner – Trout

To get to our Valentine’s dinner I need to take you back a little bit.

 

So, a few weeks ago we decided we were going to try eating more fish, and saw some steelhead trout in the fish section (seafood department?? whatever it’s called??) so we bought some.

 

Anyhow, I’m not a fan of salmon (too oily/fishy) though Taylor likes it. The steelhead trout is an orange color similar to salmon, but not anywhere near as oily. And it’s got a great flavor when cooked. I can’t remember how I found the inspiration recipe, but I tweaked it a little bit and came up with a winner. I think you’ll like it too.

 

But, before you get started, you’ll need a secret weapon ingredient.

 

Sunny Paris.

 

 

This spice mix from Penzey’s Spices  is a wee bit expensive ($10 for a half cup), but trust me, you won’t regret the purchase. And if you do, just send me the leftovers. And if you’re not a big fan of any of the individual ingredients, just try it. Trust me. Seriously.

 

So where was I before I started waxing poetic about the virtues of Sunny Paris….oh yes, the trout recipe.

 

1 large piece of trout (1 pound; ours came with the skin on)
3 slices of yellow onion (roughly half of a medium-sized onion)
3 tbsp. soft butter (not melted)
2 tbsp. flour
2 tbsp Sunny Paris Seasoning

1/2 c. panko bread crumbs

Salt and pepper to season

Olive oil

1. Heat oven to 375 degrees.
2. Spray a baking sheet with a little olive oil. Or better yet, to reduce the amount of dishes you need to clean, make a tiny pan out of foil to fit the fish and spray that with olive oil.
3. Place slices of onion in the pan.
4. Put the trout (skin side down) on top of the onion slices. Salt and pepper fish.
5. Mix softened butter with flour and Sunny Paris. Spread on fish.
6. Sprinkle butter mixture with crumbs.
7. Bake 45 minutes or until the crumb mixture is golden and fish is done.

Makes about 4 servings (or 2 servings for hungry adults).  Other light tasting kinds of fish could be used.

Here’s the final product.

 

Served up with some asparagus and a salad, it was a perfect low-key, but fancy enough dinner for our Valentine’s Day.

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