Sometime I take dinner requests, and after the family brought home fish and requested repeatedly that I cook a couple ofwhole fish. I thought, why not? It’s easy, delicious, and makes for one hell of a presentation. Bon Appétit.
- 2 whole trouts , about 1- 1 1/2 pound each
- 2 lemons
- Peel of one lemon
- Salt to taste
- 1 capful of HerbnFarm NW fish market seasoning
- 1 capful of HerbnFarm NW herb and jerk
- 1 capful of HerbnFarm NW seatown smoke
- 1 tsp. garlic cloves minced
- 1 tsp. ginger minced
- 2 tsp. thyme
- ½ C basil
- ¼ C butter (or more to mix)
Preparation: In a food processor add basil, thyme, garlic, ginger, and lemon peel and pulse. Place mixture into a mixing bowl with a capful of the following HerbnFarm NW seasonings: seatown smoke, herb and jerk, and fish market seasoning. Whisk mixture into pot with melted butter and stir until well blended to make marinade for fish. Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Take half of the butter mixture and add into fish along with lemons and a few basil and thyme leaves. Add mixture to the outside of fish, wrap in foil, and cook for 15 minutes.