Having a fish dinner can become a complicated thing. You may need to filet the fish, take out bones and inedible heads or tails, or whatever you deem unnecessary. Luckily for my fiancé and I, Reading Terminal Market takes care of that pretty well. So, in preparation for last nights dinner, I started the marinade on Friday the 13th with a beautiful selection of Mountain Trout.
Mountain Trout Dinner marinade: Important note; in order to give certain fish a less fishy flavor, one must infuse it. So, don’t start with slippery or “wet” ingredient items. Unless you want to be chopped for lack of seasoning, do dry ingredients first.
- Mountain Trout. (in Casserole dish)
- Sriracha seasoning (Dry)
- Thyme (Dry)
- Cinnamon (Dry)
- Herbs De provence (dry)
- Italian Seasoning (dry)
- Lime juice
- Teriyaki sauce
Lemon juice (half a lemon) was added 2 hours before cooking. Now, please note that you have options in how to cook this. You can grill it, bake it, or even broil it. I baked my fish at 350 degrees fahrenheit for 15 minutes. Mountain trout is not as thick as say salmon, so it cooks a lot faster. Paired with this fish was a side salad and a bottle of petit syrah red wine which lent a more earthy and fragrant flavor profile. Also, there was some remaining fresh herbs that I mentioned in the second lunch salad so I included that as well before cooking the fish. A good additional side dish is some rice or anything with a starch in it to counter act the spice that you get from the fish. Bon Appetite mon amis!