tovetop, or
on a barbecue.
killet to retain
e to eat the skin
), dip the fish
d roll in flour
ale the fish
ife blade, and
d, remove the
g it out, starting
fish and pulling
ll that will be left
aky and tender.
erta’s outdoors,
ecipe for a shore
r the inside of
ith seasoning
pepper, wrap
l, and bake over
coals for fifteen
to twenty minutes, turning them
once. Remove the backbone as
per the earlier instructions and
enjoy!
3. If you’re at home, add a few
dashes of some freshly squeezed
lemon juice (a universal flavouring
for fish) and salt and pepper
inside the body cavity. The lemon
juice is highly acidic and acts like
a marinade. Put the trout in a
baking dish lined with tinfoil and
cook it in your oven for fifteen to
twenty minutes at 240 C (450 F),
or until they flake. You could also
first baste the insides with a salad
dressing (e.g., Catalina or French,
something with a zest) instead of
lemon juice.
to cook fillets
skillet with a
ushed garlic.
ed with or
you prefer
n egg batter, roll
fry in canola
, or lard for
s. They’ll turn
side when done.
favourite spices.
e skillet with
ry white wine,
ns of capers and
juice of half a
is reduction as
the fillets.
he fillets on a
s of a campfire
kin side down
g them with
a salad dressing (e.g., ranch,
vinaigrette), cover them with a
tinfoil dish and cook them for
about fifteen minutes, or until
they flake. Add seasoning spices
to taste. Or bake them in an Asian
sauce with pineapple chunks
(skin off and wrapped in tinfoil)
on a campfire or barbecue for
approximately twenty minutes.
3. You could also bake fillets of
lake whitefish, pike, or walleye in
a casserole dish for one hour at
200 C (400 F) in a can of tomato
soup and finely chopped white
Spanish onion and diced celery,
after seasoning them with salt
and pepper or other spices.
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