Spring has sprung and so has sea trout fishing season in Charleston! These fish enter into their aggressive, prespawn mode in April and this will last until Memorial Day or until the weather heats up into summertime.
The best way to catch these fish is to look for clear water, cover, current and warming water while you’re out on your new boat. Concentrating on tidal rips or seas where slack water and current meet is key. Once you catch them, we’ve got a killer recipe for you to try!
On Reel Good Recipe’s, we’re trying spicy baked sea trout with a lemon sauce! This recipe takes about 35 minutes so let’s get cooking!
INGREDIENTS:
– 2 pounds of sea trout fillets
– 2 tablespoons minced onion
– 2 tablespoons fresh lemon juice
– 1/4 cup stick unsalted butter melted
– 1 teaspoon salt
– dash of black pepper
– 1 teaspoon paprika
– 2 teaspoon red pepper flakes
– 1 tablespoon capers rinsed
INSTRUCTIONS:
1. Preheat the oven to 350F.
2. Butter a glass casserole – this is best in a large enough dish that the fillets aren’t crowded.
3. Lay the fillets in a single layer in the glass casserole dish.
4. Whisk the melted butter, minced onion, lemon juice, black pepper, salt, paprika, red pepper flakes and capers until they are well blended. Once blended, pour the sauce evenly over the fillets.
5. Bake in the oven for 20 – 25 minutes. The fillets should be firm, but still moist.
6. Serve immediately, spoon some additional sauce over the fillets if you wish and ENJOY!
– Serve with herbed lemon and rice for extra sides!
Adapted from All Our Way
