Fish
Fish

Citrus Trout

  

May 27, 2016

Fishing started early in my family, fishing is a great family activity and tradition. Delicious Utah Trout seasoned with citrus and served with Horseradish infused Crème Fraiche is a fish story everyone will enjoy! In addition trout is also a good for you. It’s an excellent source of omega-3 fatty acids and protein while being low in fat. Give this great recipe a try for a new family favorite.

Ingredients

1 cup Crème Fraiche (recipe below)

4 teaspoons prepared horseradish, to taste

1 teaspoon apple cider vinegar

2-3 pounds trout or other fish, filleted

½ cup kosher salt

½ cup sugar

¼ cup apple cider

¼ cup freshly grated orange zest

¼ cup freshly grated lemon zest

2 tablespoons lime zest

Homemade Crème Fraiche

1-cup whipping cream

1-tablespoon cultured buttermilk or plain yogurt

Directions

Stir together creme fraiche, horseradish and vinegar. Refrigerate until ready to serve.

If needed, fillet fish; remove fine bones using tweezers. Place fillets on baking sheet with sides, skin side down. Mix together salt, sugar, apple cider, orange, lemon, and lime zests. Spread over prepared fish fillets. Cover with plastic wrap and refrigerate for 1 hour.

Using a paper towel, gently rub excess marinade from fish and pat dry. Bake, broil, or grill* until fish flakes easily and is cooked through.

Homemade Crème Fraiche

Stir whipping cream and 1-tablespoon cultured buttermilk or yogurt ( I prefer buttermilk). Cover lightly and allow to culture at room temperature for 12-24 hours. Store in refrigerator for about a week.

Additional Notes

* Grilling on a gas grill: Use a well oiled fish basket or grill tray. Heat grill to high (with grill tray inside); for grill marks, place fillets skin side up on grill tray, turn grill heat down to low/medium-low and cook about 3 minutes. Carefully turn fillets over, skin side down, and continue to grill (2-3 minutes longer) until done.

*Lightly smoked grilled fillet: Heat grill to low/medium-low heat. Spread approximately ½-¾ cup dry wood chips in a metal or foil 9x13 pan, cover loosely with foil and poke 3-4 holes in top. Remove grill grate using tongs, place pan directly over flame diffuser, replace grate and close lid. When heaviest of smoke has subsided, place fillets skin side down on a grill tray and close lid. Cook 5-8 minutes or until done.

Big Fish Stories

Recently a loved uncle passed away. At his funeral his children were recounting their Dad’s BIG Fish stories. As a boy he would catch the biggest fish anyone had ever seen. It was so big the head and tail hung out both sides of the pan. Here’s a picture of the pan Grandma gave him to fry up his fish.

A Family Tradition

My family loves to fish, and tell stories. Fishing starts early in my family, while babes are still in arms and continues through extended family. It’s a family tradition. Me? I love to eat their trout and remember family good times.

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