Friday, August 5, 2016

Sweet and Sour Trout

 FISH RECIPE
1 lb. trout fillets boned and skinned
1/4 cup cornstarch
4 tablespoons sesame oil
2 tbsps. sherry cooking wine
1 green pepper, cut into 1" pieces
1 red pepper cut into 1" pieces
1 medium onion cut into 1/4 wedges and separated
8 oz. can of pineapple chucks, drained, RESERVING all juice
2 cups cooked rice (white or brown)

SWEET AND SOUR SAUCE
1/2 cup pineapple juice
2 tbsps. brown sugar
2 tbsps. cornstarch
2 tbsps. cooking sherry wine
2 tbsps. vinegar
2 tbsps. catsup
2 tbsps. soy sauce

 Before you start on anything, if the rice isn't cooked yet, do it now. 
 I like to cook rice in our handy dandy rice cooker.  Just throw it in the pot, cover and leave it until it's ready.

Next, make the Sweet and Sour sauce.  In a small bowl, combine all sauce ingredients.
Mix well,  set aside.

Heat sesame oil in a large skillet over medium heat.

Pat the trout fillets dry with paper towels and dredge in cornstarch.

Cook the fillets for 5-7 minutes on each side.  Upon turning add 2 tbsps. of the sherry cooking wine.

Remove trout from pan and place on a platter, cover with foil to keep warm.

Heat 2 tbsps. of Sesame oil to the same skillet.  Add peppers and onions.  Stir fry for 3 minutes.  I stir fried mine a little longer just because I like my vegies a little chard and more tender.

Add the sauce mixture to the skillet with the vegetables.

Stir sauce until it thickens.

 Add the pineapple chunks and cooked till heated.

Serve with rice and enjoy!
Back during the Independence Day weekend, my hubby, our son and grandson, brother-in-law chartered a boat to go out on Lake Michigan to go fishing.

Here is our son holding the actual Lake Trout we just had for dinner tonight :)

Here are the men returning from their fishing trip.

I have never cooked trout before in my life but I figured it was similar to cooking Tilapia or perhaps even Salmon.  I googled the lake trout recipe and as soon as I saw the link to this recipe and knew I had to look no more.  This recipe is copied from www.lakemichiganangler.com.  I knew I couldn't go wrong with that selection. 

Hubby loved this dish much more than I expected.  It was so good he even asked for seconds!!  Shhh! Don't tell his doctor! ;)  I loved it as well, when I read "Sweet and Sour" you didn't have to ask me twice.  I now know how to cook trout! :)

Until next time,

4 comments:

  1. I have never used trout for this type of dish..I don't blame you for putting their great catch to great use:) I follow a blog an she spent time in Michigan..looks so beautiful.

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    1. Me too, I've made Sweet and Sour Chicken many times for decades but never trout. We made fish tacos the same day they caught the fish but we froze the rest until yesterday. Michigan is more beautiful, more than I had ever dreamed.

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  2. That is one big fish! Awesome!!
    Thanks for the recipe too! I can honestly say that I've never considered using fish in a sweet and sour dish before, but this looks delish!!

    It's been cold here. My sweetie lit the fireplace and made me a cup of hot chocolate.... winter is a coming.. boo.
    I'll enjoy every single second of Fall though!!

    {{hugs}}
    ~K.

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    1. I googled a Lake Trout recipe and when I saw this one I was kind of apprehensive but at the same time knew I had to make it. Keep warm friend, enjoy your "Fall" weekend :)

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