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Speckled Trout
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Frank from Houma
Posts: 5,755
First a sauce - thanks to the video by Jeffinsgf 
Ingredients
Chunk chopped
After a couple hours
Sure smells good
Pureed the sauce and put four containers up
Ingredients to go with fish
In the CI skillet
Plated with sauce on the side and fried yuca
My traveling companion's sisters sure like it - me too
Ingredients
Chunk chopped
After a couple hours
Sure smells good
Pureed the sauce and put four containers up
Ingredients to go with fish
In the CI skillet
Plated with sauce on the side and fried yuca
My traveling companion's sisters sure like it - me too
Comments
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Beautifully colorful shots, Frank. Looks great!
LR -
Looks fantastic..I'm doing Jeffinsgf sauce today too.Dave San Jose, CA The Duke of Loney
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Great post Frank! Plate looks delicious!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Nice Frank! Looks like a "virtual" cooking show. Wish you had more pic's of the fish. Love trout.BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Things go pretty fast when the fish hit the pan just about one minute each side - forgot to take a pic. I put Paul Prudhomme's Blackened Redfish Seasoning on one side only and a little lighter than what I normally do. Here's a pic of going heavy with the PP BR Seasoning on speckled trout.
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Nice trout TagMan! PP Blackened Redfish Magic is one of my favorites, especially on grouper.BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Looks great!
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Tagman - my photobucket handle and my fishing forum handle. Used to tag and release fish for Coast Conservation Association - still have some tags in my boat.
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