Ingredients: • 2 lb trout fillet • 2 TB spoons Kosher salt • 1 TB spoon sugar • 1 teaspoon…
Ingredients:
• 2 lb trout fillet
• 2 TB spoons Kosher salt
• 1 TB spoon sugar
• 1 teaspoon ground coriander
Directions:
•Mix salt, pepper, coriander and sugar.
• Cover trout with the spice mixture on both sides.
• Cover with plastic and put in a fridge for 12 hours.
• Take out of the fridge.
• Dry trout with paper towels.
• Serve.
Make a classic Shrimp Gumbo, Cajun stew originating from Louisiana that’s flavored with andouille sausage.
This is the perfect way to cook fresh perch! Tender, tasty, with just the right amount of crunch.
Ingredients: Butternut Squash Gnocchi • 1 butternut squash , about 1 1/2 pounds • 2 eggs, beaten • 3/4 teaspoon salt…
Whatever your preference – large or small, frozen or fresh – this recipe works with all squid.
