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Wednesday, March 7, 2012

Thai-Style Roasted Trout

Thai-Style Roasted Trout
Adapted from Cooking Light
2 TBS fresh lime juice
1 TBS fish sauce (or soy sauce)
2 TSP sesame oil
1/2 TSP crushed red pepper
2 Small whole trout, cleaned
Cooking spray
1/4 Cup chopped cilantro
6 Lime slices
Limes and cilantro for serving

I'm a huge fan of all things seafood, but I definitely have more experience eating it than cooking it.  I've made a couple of successful shellfish dishes (try to say that three times fast), but I really want to start cooking more fish at home.  Learning to prepare and cook a new ingredient can be intimidating, especially one as delicate as fish.   I'm determined to get over my fears though, so I'm going all-out by tackling a whole trout (cleaned and head removed, of course).  Trout is a great option if you're not sure where to start since it's mild in flavor and fairly inexpensive.  Just watch out for bones!

Pre-heat oven to 450 degrees.  Mix the first 4 ingredients in a small bowl.  Arrange trout in a baking dish coated with cooking spray. Place half the lime slices and a sprinkle of cilantro inside each fish and brush half of juice mixture. Bake for 10 minutes. Brush remaining juice mixture over fish. Bake an additional 5-10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with more cilantro and lime.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.