Before I met Bill, I wasn’t a huge piscivore; the only fish you really run into in East Texas are catfish and crawdads, so I’d just never been exposed to a huge amount of seafood outside of Red Lobster. My husband, on the other hand, grew up in the icy North where the fishes basically fly onto your dinner plate (I may be exaggerating), so he was a huge lover of the swimmers of the sea (and lake and river). Luckily for his tastes, our local grocery chain, HEB, has a very nice selection of high-quality fresh and frozen fish since we live down near the coast now. We try to have fish, be it home-cooked or sushi, for dinner at least once a week to get all those good brain food nutrients and tasty flavors. This week’s fish case winner was trout!
I’d never had trout (as far as I know), but Bill remembered a recipe from his childhood wherein a ketchup and brown sugar sauce was smeared on the whole fillets and then baked. When he recounted this to me, I replied that the sauce he described sounded just like… barbecue sauce, so we decided to cut some steps out and just use the bottled stuff for this simple recipe. Since trout is a heartier fish, it can stand up to the barbecue sauce without getting lost. Trout is low in calories but high in protein, so it makes for one of those elusive healthy treats that you’ll actually enjoy. The end product was moist, flavorful, fresh and delicious!
Simple Baked Barbecue Trout
- Trout fillets
- Barbecue sauce of choice
- Salt and pepper
- Preheat oven to 350° F. Rinse fillets and pat dry.
- Line a baking sheet or casserole dish with foil and spread a thin layer of barbecue sauce on the bottom.
- Season fillets with salt and pepper, then place on top of the barbecue sauce. Generously top the fillets with additional barbecue sauce.
- Bake for 20-25 minutes, or until the fish is opaque and flakes easily to the touch of a fork.
This is the simplest recipe, but it is also oh so tasty! We used Jack Daniel’s BBQ sauce on our trout, but you could also try a homemade barbecue sauce. We enjoyed this yummy fish with leftover sides from Easter lunch, but I think it would make a great salad topper or sandwich as well.