Some really yummy fish recipes.

Ruth's Chris Trout Pecan

4 filets (1 - 6oz. per person) Filet of trout (I used Tilapia here and it was fantastic!)
3 tbs. Pure olive oil
3 tbs. Butter, whole
4 ozs. Pecans
about 1 1/2 cups Breadcrumbs, finely ground
for garnish Parsley, chopped
to taste Salt and pepper

1.  Roast pecans in 300-degree oven for 7-8 minutes. Cool and chop. Reserve. 
2.  Season trout with salt and pepper on both sides and dredge in breadcrumbs. Shake off excess.
3.  Heat olive oil in heavy saute pan or iron skillet on medium heat. Add whole butter when it begins to sizzle add dredged trout filets and cook 3 minutes on each side or until golden brown. When fish are done, place on serving plate. Quickly wipe out the pan and return to the fire.


Meuniere Butter:
1/2 stick, cut in small pieces Butter
2 tsp. Worcestershire sauce
1/2 lemon Fresh lemon juice

Add butter. When butter begins to brown, add lemon juice and Worcestershire sauce - pour over filets. Sprinkle 1 oz. toasted pecans per filet. Garnish with fresh chopped parsley and lemon wedge. Serve immediately.
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Maple and Dill Brined Salmon

1 quart cold water
2 tablespoons kosher salt
2 tablespoons real maple syrup
1 large bunch dill - coarsely chopped
2 cloves garlic - smashed
1/4 teaspoon freshly ground black pepper
1 salmon fillet - About 2 pounds
1 tablespoon olive oil

this delicate brine performs magic on a sparkling-fresh fillet of salmon. It plumps the fish with moisture and produces the most tender, succulent salmon I have ever eaten.

1.  Combine the water, salt, and maple syrup in a large nonreactive container.  Stir to dissolve the salt.  Blend in the dill, garlic, and pepper.

2.  Place the salmon, skin side up, in the brine, making sure it is submerged.

3.  Cover the conatiner with plastic wrap and refrigerate for 6 hours.

4.  Turn on the broiler.

5.  Remove the salmon from the brine and lightly pat dry with a paper towel.  Place on a foil-lined baking sheet, skin side down, and coat with the oil.

6.  Broil for 15 minutes, or until just cooked throu