If you want seafood without that “fishy” taste, opt for trout! Trout is a mild-tasting fish. It is also easy to cook up, so you aren’t spending hours in the kitchen. Trout is the ideal fish to jazz up with whatever sauces and spices you enjoy. Because the fish doesn’t have a strong taste, you can make the fish taste however you like!
If you enjoy fishing, this is the time of year trout is in season; however, you must follow the Florida state and federal fishing guidelines while you’re out on the water – you don’t want to get fined! Each species of fish has its own fishing rules for bag limits and sizes. For spotted sea trout, you are allowed 4 fish per person per day in the Key West area. You cannot keep a sea trout less than 15” or more than 20” long. To view these state and federal regulations, visit the Florida Fish and Wildlife Conservation Commission website.
If you love fishing around or in Key West, dock your boat at Key West Harbour marina. This is a great spot to set off on a fishing adventure. Key West Harbour is a state-of-the-art, beautiful, and safe marina. We have Ships Store where we carry bait, fishing supplies, gear, snacks, and more! We also have great accommodations for you to enjoy after a long day on the water.
Enjoy this trout recipe that is accompanied with delicious vegetables!
Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce
Serves: 4 to 6 people
For the Fish:
2 fresh sea trout, filleted with the skin on
Creole seasoning, recipe follows
For the potatoes and vegetables:
6 tablespoons butter
2 pounds first of the season red potatoes, boiled until fork tender
Salt and freshly ground black pepper
1 pound sugar snap peas, cleaned and blanched
2 large bundles asparagus, blanched
For the Lovage and Green Garlic Sauce:
1 cup extra virgin olive oil
Freshly ground black pepper
1/2 cup lovage, chopped
1/4 cup green garlic, chopped
1/2 teaspoon crushed red pepper
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning. Put it on a parchment lined baking sheet and place in the oven. Bake for 10 minutes, or until the fish is cooked through.
For the potatoes and vegetables: Heat a large saute pan over medium heat. Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes. Season with salt and pepper.
In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes. Season with salt and pepper.
In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm.
For the sauce. Heat the olive oil in a large saute pan and season with salt and pepper. When the oil is hot, add the lovage, green garlic, and crushed red pepper and cook for 5 minutes. Remove from the heat.
To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Sprinkle with a little more Creole Seasoning.
Essence (Emeril's Creole Seasoning)
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe courtesy: Emeril Lagasse, foodnetwork.com
Dock Your Boat in Key West
Whether you love to fish or boating, you need a place to dock your boat! Florida Marina Clubs offers dry and wet storage slips at our Key West Harbour. To contact Key West Harbour, call 305-292-3121. Come explore our marina – there’s always something fun going on!
Come back for another fish recipe in the month of February!