Pan Fried Lake Trout Hunter's Style

They say the weather's been lousy, but you don't hear the fishermen complaining. With all the whopper lakers being caught this summer, perhaps you need a new way of preparing those filets. This recipe is ideal for any fresh water fish--a simple one pan method that is quick and fast. For two people you'll need:

2 ea                large trout filets
1 cup               all purpose flour
1 TB                paprika
to taste            salt and pepper
2 ea.               blanched roma tomatoes, seeds removed

Put the flour and paprika in a bag and add a pinch of salt and pepper. Mix well. Lightly dust the fish in the seasoned flour, shaking off any excess. Do you know how to blanch and deseed tomatoes? Drop the tomatoes into boiling water for one minute, then remove and rinse them under cold water. Now you can remove the skins easily, then chop them into quarters and rinse the seeds from the meat of the tomato. Add these tomatoes to the remaining veggies, basil, salt and pepper in a bowl and mix well.

Let your oil get hot in a frying pan, then saute the filets skin side up about two minutes on medium heat. Flip them over when the edges of the fish start to curl up. Now add the veggies to the frying pan, keeping them to the side of the filets. Saute about three minutes. Remove the filets from the pan when the color is opaque throughout and top with your sauteed vegetables.

I just toured the Leelanau Wine Cellars just north of Sutton's Bay in God's country. We sure have some Michigan wines to be proud of. Try the Spring Splendor with this fish--a nice refreshing touch! And, as always, a creative cook is a good cook.