Free Fishing Day

This Saturday is… drum roll, please… FREE FISHING DAY in Nevada. That means, that for one whole day, you can grab your gear and head to the nearest public fishin’ hole without a license or trout stamp. And, we’ve got a REEL good trout recipes from former Chef and food lover, Jami Evenson and Reno local, Anne White!

Citrus Trout with Tarragon Aioli

Ingredients

  • 4 (8 ounce) dressed trout, heads and tails removed
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 tarragon sprigs, divided
  • 12 thin slices lemon (may also use mix of lemon and orange slices cut in half)
  • 1/4 cup low-fat mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 teaspoon minced garlic
  • Fresh tarragon sprigs (optional)

In the Broiler

Open trout, skin sides down, on a foil-lined baking sheet coated with cooking spray. Sprinkle salt and pepper evenly over fish. Arrange 2 tarragon sprigs and 3 lemon/orange slides on one side of each fish. Fold fish over tarragon and lemon. Broil 6 minutes per side or until fish flakes easily when tested with a fork.

While fish cooks, chop remaining tarragon sprigs to equal 1 teaspoon. Combine 1 teaspoon chopped tarragon, mayonnaise, mustard and garlic, stirring with a whisk. Serve fish with aioli. Garnish with tarragon springs, if desired.

On the Grill

Open trout, coat both side of fish with cooking spray. Sprinkle salt and pepper evenly over fish. Arrange 2 tarragon sprigs and 3 lemon slices on one side of each fish. Fold fish over tarragon and lemon. Place fish over direct heat; grill 4 minutes. Turn over and move to indirect hear. Grill 12 minutes or until done.

While fish cooks, chop remaining tarragon sprigs to equal 1 teaspoon. Combine 1 teaspoon chopped tarragon, mayonnaise, mustard and garlic, stirring with a whisk. Serve fish with aioli. Garnish with tarragon springs, if desired.

Spicy Lime Trout

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chipotle paste (Can blend a small can of chipotles with its adobo sauce and keep the mixture in the fridge)
  • 6 (approx. 5 ounces each) pieces skinless trout
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil

For Chile-Lime Butter

Mix all ingredients together in a bowl. (Can be made ahead and refrigerated. Bring to room temperature before serving.)

For Fish

Pat fish dry and sprinkle with salt. Heat 1 Tbsp of oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over until golden brown and just cooked through, approx. 4-5 minutes. Transfer to plate, and sauté remaining fish in remaining tablespoon of oil in the same way.

Serve each piece of fish with a dollop of chile lime butter, squeezing additional lime juice over them as desired.