If you fish in Florida, and especially in the East Central part of the state, then you’ve probably noticed the increasing numbers of large Spotted Sea Trout in the Indian River Lagoon system. In the past couple of years, the amount of 2 to 5 pound trout I’ve caught and seen has been staggering to say the least.
That said, as much as I enjoy catch-and-release fishing, I also enjoy a good, healthy meal. After releasing sea trout for 30 plus years, I’m not ashamed to say that my family and I will target a couple of these tasty fish for dinner every now and again. If we decide we are going to do so, we will typically fish our trout holes and stop fishing immediately after harvesting two 2-3 pound fish. We have found that the four firm, white fillets from two good-sized trout make the perfect meal. If we catch anything larger than 4 to 5 pounds, we release it to reproduce.
If you decide to keep a couple trout for the table, here’s a very simple but incredibly delicious recipe for cooking them.
INGREDIENTS: SEA TROUT RECIPE
- Ponzu sauce (citrus soy)
- Badia Complete Seasoning
- Lemon wedge
- Lay the trout fillets in an oven-proof dish.
- Pour on enough Ponzu to wet the fillet.
- Sprinkle the Badia Complete Seasoning evenly but lightly over fillet.
- Set the dish in the oven at 350 degrees for 10 minutes, or until the fillet is slightly opaque and its ends are just starting to flake.
- Squeeze a little bit of lemon over the fish (to taste) and it’s ready to serve with rice or potato and a green vegetable.
Alternatively, lay the fish over a salad for a nice, light meal. The recipe can be used on any other delicate white fish for a healthy and delicious lunch or dinner.
Although conservation has brought the trout back in force, keep in mind that they don’t freeze well. You’ll be happiest if you keep a couple for that night’s dinner and release the rest so there remains plenty of trout to catch for years to come.