Ruby Red Trout
As usual, I went to my local fish store with no idea of what to buy.
I checked out the Daily Specials and Fresh Catches on the dry erase board and Ruby Red Trout caught my eye.
It was another gorgeous sunny day so I decided to make something summer-like.
Something light and fresh tasting.
I bought Red Bartlett pears, an Asian pear, a Alphonso Mango, and a Solo Papaya:
I sliced both types of pears:
The mango was so ripe that slicing it was next to impossible.
It didn’t make the concoction pretty, but I knew it would make it delicious:
I sliced the papaya:
I also added two pinches of cayenne, a pinch of salt, and gently stirred everything together.
I tasted it and realized I forgot to add the mint:
The mint jazzed it up quite a bit:
Look at the vibrant color of the Ruby Red Trout:
They get their color from feeding on microscopic freshwater shrimp, crabs and crayfish.
I heated the pan to medium high and added butter and olive oil:
Then I put the trout in the pan skin side down:
Like with most of the fresh seafood I cook, I seasoned it with just course kosher salt and black pepper.
Did I tell you about my new fish spatula yet?
It’s from Kuhn Rikon and I love it:
I adore practical gifts.
John is so good to me.
Time to flip:
Trout is very delicate. Even with my long fish spatula it was difficult to flip without it falling apart.
Of course, it would have helped had I used a larger pan.
Now I know.
Once the trout had a light golden crust on both sides I gently placed them on a big plate.
Then, I topped them with the fresh fruit mixture:
The fruit and the fish complimented each other so well.
It was light and fresh but far from boring.
It was an explosion of flavor and a perfect summertime meal.
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