It’s All About Trout

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.