Monday, February 7, 2011

Spotted Sea Trout For Dinner

Cooking one's catch within hours of catching them makes for fresh and delicious fare. Our fresh caught Sea Trout was no exception. Paul decided to bake ours whole, stuffed with a mixture of sauteed Pink shrimp, onion, peppers and celery with a splash of white vermouth. While Paul was busy with his work, I sliced Vidalia onions, large mushrooms and green squash that I coated with EVOO, black pepper and a dash of powdered garlic, and grilled them (to perfection, I might add). Roasted acorn squash with Agave Nectar, capped of a great meal.

Next, the Super Bowl!

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