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Jan 23rd, 2013
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Something to Try #14468976 09/05/22 10:13 PM
Joined: Mar 2016
Posts: 2,195
F
Flags Offline OP
Extreme Angler
OP Offline
Extreme Angler
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Joined: Mar 2016
Posts: 2,195
I wanted to share with Y'all one of my favorite ways to cook trout/salmon since I just put some on ice. This works very well with larger fish (2+ pounds) but can probably be used with smaller fish. Filet the fish along the backbone and ribs and leave the skin on. Preheat the oven to 375 or so and put aluminum foil in a shallow baking dish. Smear a layer of mayonnaise about 1/4 inch think on the filets and sprinkle with cajun seasoning and put sliced mushroom and hot peppers on top of the mayonnaise. Bake the fish for about 25 min per inch of thickness and after baking it put the over on broil for 10 min or so. The mayonnaise will cook down into the fish making it incredibly moist and will brown on the top layer. A little lemon is all you need to make this outstanding.

[Linked Image]

You can probably use other types of fish but growing up in CO we always had trout and salmon on hand.



Retired Navy Chief Signalman
NJROTC Instructor Tascosa High School
Re: Something to Try [Re: Flags] #14468985 09/05/22 10:29 PM
Joined: Jul 2010
Posts: 68,776
banker-always fishing Online Content
Super Freak
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Super Freak
Joined: Jul 2010
Posts: 68,776
That looks totally "MIGHTY GOOD"! food food food food food (Five out of fine forks).


Side Note: Going to have to try this the next time I fillet fish. thumb


[Linked Image][Linked Image]

IGFA World Record Rio Grande Cichlid. Lake Dunlap.

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