My Rainbow Trout
In a small aluminum tin I first coated both sides of the fish with olive oil (and a little hot chili oil), then sprinkled with minced garlic, seasoned breadcrumbs, cayenne pepper, lemon juice, salt & pepper. (Jeanne - I was pretty sure this is how you made the fish in Canada that was sooo good, so I stole the recipe! Thanks!)
About 20 minutes on the grill (or until flaky and the crumbs are crisp).
C's Rack-O-Lamb
Marinated in olive oil, balsamic vinegar, fresh rosemary, minced garlic, chopped tomato, salt & pepper.
Excellent!!!
ReplyDeleteIs the trout store bought? or did you go fishing?
I'll get Craig to go fishing one of these days, but until then I'm stuck with what I can find at Fresh Market (I LOVE that store!).
ReplyDeleteJenn, I'm impressed! Wish you guys were coming fishing with us this year. My mouth is watering just looking at your creation.
ReplyDeleteTell Craig that lamb looks pretty good too....I think I'd have to order 2 entres!!
ReplyDeleteYum.
ReplyDelete