Fall fishing in Lafourche Parish marshes, east of Galliano…catching two at a time, alternating between bass (or “green trout”), speckled trout, and redfish too small to keep. It’s always nice to catch fresh and brackish-water species side by side–a graphic reminder of our coastal ecosystem’s incredible fecundity and importance to fisheries. (Caught at 29.463359 N, 90.245198 W, for those of you who care.)
It was easy to catch a limit of specks (25 fish), which were filleted and grilled or fried before the Saints finished the third quarter. Accompanying the fish were a neighbor’s gift of a bagful of bahn mi thit, a Greek salad, and a walnut tart.
Grilled speckled trout, with an Asian glaze
- Olive oil, for coating grill grates
- 1 clove of garlic, minced or pressed
- 2 T honey
- 1 tsp rice wine vinegar
- 2 tsp tamari (or soy)
- 1 tsp fish sauce
- 4-6 fresh speckled trout fillets
- 1/2 tsp toasted sesame seeds
Heat a gas or charcoal grill to medium high. (If your grill has a fancy induction burner, use it.) Oil the grill surface thoroughly. Combine garlic, honey, vinegar, tamari, and fish sauce in a small dish large enough to accomodate fish fillets. Add fish to the dish, turning to coat all sides. Marinate briefly for 3-5 minutes, then grill, flipping fillets once when the flesh is almost opaque on top and nicely browned on bottom. Continue cooking on the other side until fish is opaque throughout, or remove when it reaches your desired degree of doneness. Sprinkle with toasted sesame seeds prior to serving.
Sorry, no photo of the (rapidly devoured) trout.