We spent the weekend at deer camp. Getting stands moved around, dodging monsoon rains & wasp stings, we managed to get a little fishing in.
Life changes and things like fresh trout in the freezer isn’t as common as it used to be. So a couple nice large mouths and several bar fish (white bass), made the misses and I quite pleased as we drove back from Mayersville MS to Nola today.
A fish fry with Cole slaw and hush puppies would be the norm, but we’ve been watching our carb intake, so I decided on blackened fish and home made salsa. Just leaving out the home made corn tortillas.
Hit the grocery on the way home and bought some fresh romas, poblanos, red chili’s, cilantro, red onion, avocado and lime juice. The pepper choice was simply what was at the store. I couldn’t even get jalapeños but the pobalano red chili combo was great.
I really wanted to make some fresh tortillas with masteca, but I resisted.
On to the fish, we took 5 beautiful filets and seasoned them with parsley, olive oil and blackened seasoning. I have learned to be careful with the blackened seasoning, it’s very salty.
Into the skillet I placed 1/2 stick of butter and tablespoon or two of olive oil.
I was real careful with the filets, and only flipped them once. I also basted several times.
It really came out great. For leaving out things that I’d normally incorporate, better than expected. And we have a nice bag of filets in the freezer!
Life changes and things like fresh trout in the freezer isn’t as common as it used to be. So a couple nice large mouths and several bar fish (white bass), made the misses and I quite pleased as we drove back from Mayersville MS to Nola today.
A fish fry with Cole slaw and hush puppies would be the norm, but we’ve been watching our carb intake, so I decided on blackened fish and home made salsa. Just leaving out the home made corn tortillas.
Hit the grocery on the way home and bought some fresh romas, poblanos, red chili’s, cilantro, red onion, avocado and lime juice. The pepper choice was simply what was at the store. I couldn’t even get jalapeños but the pobalano red chili combo was great.
I really wanted to make some fresh tortillas with masteca, but I resisted.
On to the fish, we took 5 beautiful filets and seasoned them with parsley, olive oil and blackened seasoning. I have learned to be careful with the blackened seasoning, it’s very salty.
Into the skillet I placed 1/2 stick of butter and tablespoon or two of olive oil.
I was real careful with the filets, and only flipped them once. I also basted several times.
It really came out great. For leaving out things that I’d normally incorporate, better than expected. And we have a nice bag of filets in the freezer!
