Recipes & cleaning
The fish you catch eats as well as it fights.
Doug cleans your fish at the dock. What you do with it after that is up to you. Two ways to start.
Recipe
Speckled Trout Amandine
A classic. Light butter, sliced almonds, a squeeze of lemon. Works on any white-flesh fish — trout, flounder, drum.
You'll need
- 4 trout fillets, skin removed
- 1/2 cup flour for dredging
- Salt, pepper
- 3 tbsp butter, divided
- 1/3 cup sliced almonds
- 1 lemon, juiced
- 2 tbsp chopped parsley
Method
- 1. Pat fillets dry. Salt and pepper both sides. Dredge in flour, shake off excess.
- 2. Melt 2 tbsp butter in a wide pan over medium-high. Cook fillets ~3 min per side until golden. Move to a warm plate.
- 3. Add remaining butter to the pan. Toast almonds until just brown.
- 4. Off heat, squeeze lemon, stir in parsley. Pour over fillets.
If you want to do it yourself
How to fillet an inshore fish.
Same four moves work on trout, drum, flounder, and any other white-flesh inshore catch. Sharp knife. Cutting board. Bag for the carcass.
Don't have fish yet?
Book a trip. Doug cleans them at the dock and bags them for the ride home.