Speckled trout are one of the most sought-after food and game fish of the Carolinas inshore saltwater areas. Specks are a type of sea trout like their cousins the weakfish (gray trout).
Sea trout are not really related to freshwater trout at all, but are members of the saltwater family that also includes red drum and croaker. Like their freshwater namesakes, however, sea trout are noted for their excellence on the table.
Speckled Trout with Peppers and Corn
2 lbs speckled trout fillets
1 red bell pepper, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
2 cans yellow corn
2 tablespoons olive oil
1/2 teaspoons black pepper
1/2 teaspoons thyme
1/2 teaspoons salt
Preheat the oven to 450 degrees. In a large roasting pan combine the red and yellow peppers, corn, 1 tablespoon olive oil, and 1/4 tsp each salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 10 minutes, stirring once.
Rub the remaining oil over both sides of the speckled trout fillets. Sprinkle the trout with the remaining 1/4 tsp each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides. Put the trout fillets in the center of the pan and cook until just done, about 12 minutes for 1-inch-thick fillets. Serves 6.
Speckled Trout with Cilantro Cream Sauce
1 1/2 pounds speckled trout fillets
1 tablespoon melted butter
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice
salt and pepper, to taste
Heat oil in a small saucepan over medium heat; sauté the garlic and onion 2 minutes. Add cream and bring to a simmer. Simmer for 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Heat oven to 375°. Line a baking pan with foil; spray with nonstick cooking spray. Brush speckled trout fillets lightly with butter and arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the speckled trout for 20 minutes, or until the trout is cooked through. Warm the sauce up and drizzle a little over each serving of trout. Serves 4-5, great with wild rice.
Speckled Trout Delight
2 lbs speckled trout fillets
3 tomatoes, chopped
1 onion, chopped
½ green pepper, chopped
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Cayenne pepper
Dash of hot sauce
Olive oil
Preheat oven to 400. Melt the butter in a small saucepan and add a little olive oil. Sauté onions and peppers in the saucepan for a few minutes. Coat a large baking dish with olive oil and lay speckled trout fillets inside. Top trout with onions and peppers, sprinkle with lemon juice, Worcestershire sauce, and Cayenne pepper. Pour butter over dish. Bake 13-15 minutes or until fish is done. Serves 6. Great with wild rice.
For more fish and seafood recipes see my blog A Dash of Salty
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