1 tablespoon butter
3 cloves garlic, chopped
2 medium zucchini, seeded and sliced
1 teaspoon Worcestershire
1/2 teaspoon dried basil
1/4 teaspoon paprika
salt and pepper

1. Melt butter with garlic in a large skillet over medium heat. Add the zucchini and sauté until tender.
2. Toss zucchini with Worcestershire sauce, basil and paprika, then season with salt and pepper to taste.

Makes 4 servings

1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings

We were debating whether to have trout or sole for dinner tonight, since we rarely have fish and thought it'd be a treat. I decided on trout, so I could make Cornmeal Crusted Trout, which I so much enjoy. For an entire trout fillet, I shelled (is that a seafood pun?) out 20 dollars! I would surely find seafood recipes that I enjoy more than my pork chop classics, but since a pork chop costs roughly a dollar per serving, there's no way I'm going to get an opportunity any time soon for these prices. It's a shame, too.

If you've never crusted fish with cornmeal before, you really ought to. It's the perfect texture contrast to the flaky tenderness of something like trout and leaves much less room for gumminess that can happen if you're not good at pan-frying flour batter.

As a side I just sliced up some yellow zucchinis for Creole Zucchini, which are just simply flavored with basil, paprika and Worcestershire sauce. I don't know whether this has anything resembling authentic Creole cuisine or not, I just found the first zucchini recipe I hadn't already made and whipped it up.