I can catch a trout, cook it up in a pan and clean up too!
Jeff andI do not fish and both of us get seasick in small boats. But we decided to go trout fishing and hired a guide, Pat, to take us out in Jackson Lake. Pat is formerly from NYC and has been a chef in addition to ace fisherman. This is a great mix because he helped us catch three trout and gave me a delicious recipe to cook them.
We had a fun time enjoying the lake and reeling in our trout each of which weighed about two pounds. Here's
the recipe:
Pat guts the fish and cuts their heads off, then packs in ice.
I wash the fish, season with salt, pepper and garlic powder. Squeeze lemon inside and stuff the cavity with cream cheese.
Apply butter to skin (won't stick to foil) and add lemon slices. Wrap in foil.
Jeff cooks on grill for 14 minutes - no turning.
Voila! Bon Appetit!
The trout was delicious and very fresh. We made a roaring fire and called it a perfect night.
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