Coach's Famous Trout Debris

[coachlaw]

Yes, debris. Pronounced De Bree. You know how trout fillets fall apart if you're not too careful with them? Well here's a recipe where you don't have to worry about it. In fact, you turn them into debris.

I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.

Here's what you need:

Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Back home I even made it with mullet.
Bell pepper diced
Onion diced
Tony Chachere's
Minced garlic
Herbs de Provence (Optional or use your favorite herbs)
Fresh lemon for juice

Rub the fillets with Tony's and some minced garlic
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.

A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.

When the shrimp is almost done, throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.

Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on.

It's fast, easy and I've personally found it impresses women.

[Milkjug]

Sounds like a winner. Will try it out soon.

[FlatoutFishin]

Yes, debris. Pronounced De Bree. You know how trout fillets fall apart if you're not too careful with them? Well here's a recipe where you don't have to worry about it. In fact, you turn them into debris.

I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.

Here's what you need:

Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Back home I even made it with mullet.
Bell pepper diced
Onion diced
Tony Chachere's
Minced garlic
Herbs de Provence (Optional or use your favorite herbs)
Fresh lemon for juice

Rub the fillets with Tony's and some minced garlic
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.

A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.

When the shrimp is almost done, throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.

Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on.

It's fast, easy and I've personally found it impresses women.

or 007...not much of a difference I guess!

[coachlaw]

Haven't cooked this at the camp since he started coming out there. Weirdo doesn't eat fish!

[dbarham]

Yes, debris. Pronounced De Bree. You know how trout fillets fall apart if you're not too careful with them? Well here's a recipe where you don't have to worry about it. In fact, you turn them into debris.

I never measure anything, and most of my meals are one pan only. I'm a bachelor so I gotta keep the dishes to a minimum.

Here's what you need:

Black iron skillet
Grapeseed oil preferable, but olive oil will do
Shrimp, peeled and ready
Trout fillets, but any fish will do. Back home I even made it with mullet.
Bell pepper diced
Onion diced
Tony Chachere's
Minced garlic
Herbs de Provence (Optional or use your favorite herbs)
Fresh lemon for juice

Rub the fillets with Tony's and some minced garlic
Chop your veggies and peel your shrimp.
Get the skillet hot and put in some oil.
Pan sear your trout fillets. Don't worry if they fall apart. Get them almost as cooked as you want them, then take them out and set them aside.

A little more oil and throw in the bell pepper. Dash some Tony's in. Get it sweating good, then throw in the onions. Now dash some more Tony's and toss in the herbs. When you've got them carmelizing toss in some garlic and the shrimp.

When the shrimp is almost done, throw the trout back in and fold it all together. Let that trout soak up all the juices. Don't be afraid to mash it all up.

Serve over rice or pasta or just by itself. To finish it off at serving, add some fresh parsley and drizzle some lemon juice on.

It's fast, easy and I've personally found it impresses women.

gonna have to try that sounds great

[dbarham]

Haven't cooked this at the camp since he started coming out there. Weirdo doesn't eat fish!

thats his problem!

[Milkjug]

I don't trust anyone who's in it just for the pull

[bountyhunter]

Sound like one I'll have to give a try.......Thanks Sandy!

[scanoefisher]

Bringing back an old tread. Just made this recipe and topped it with a white wine sauce. My wife was very impressed. I'll be keeping this one.

[S-troop]

Bringing back an old tread. Just made this recipe and topped it with a white wine sauce. My wife was very impressed. I'll be keeping this one.

Have to try it but without the Bell Peppers...., they seem to create a little stomach bomb for me[emoji41]


Sent from my iPhone

[Curmudgeon]

Have to try it but without the Bell Peppers...., they seem to create a little stomach bomb for me[emoji41]


Sent from my iPhone

Bingo!

[dbarham]

Good eats

[coachlaw]

Had no idea this would come back up. But I have added a new twist. A few weeks ago, Dad asked how us kids felt about him trying to meet someone new. Mom passed in February and he's never been alone this long in his life. So he met a really nice lady a few weeks ago, and on his birthday last week, he invited her over and I cheffed the supper. I did the same recipe, but I did it with cilantro and lime instead of parsley and lemon. Well, it's better than the original version. And yes, white wine in it is an improvement as well.

[plugger]

Ooh yeah , a white wine sauce would be additional moisture and flavor . Thanks Sandy !

[scanoefisher]

Here is the recipe for the sauce I made:
Cooking spray
1/3 cup finely chopped onion
1/2 cup fat free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons butter
galric powder

Heat skillet over medium-high heat. Coat pan with cooking spray. Add finely chopped onion to pan, saute 2 minutes, stirring frequently. stir in chicken broth, white wine, and white wine vinegar, bring to a boil. cook unitl reduced to 1/4 cup (about 5 minutes). remove from heat, stir in butter and garlic powder.

Strain over fish and shrimp dish