The only thing better than a day of winter marsh fishing is cooking the results of a day’s fishing, especially when the catch includes speckled trout (also known as spotted sea trout, or spotted weakfish). It surely ranks near the top of Gulf Coast dwellers’ favorite fishes, thanks to sweet, mild, fine-grained flesh. Speckled trout shines when simply fried or dressed up as trout meuniere or amandine.
As of late, I’ve taken to grilling or pan-searing ultra fresh spec fillets dusted with a little of Penzey’s Arizona Dreaming spice blend (a mixture of ancho chili black pepper, onion, garlic, paprika, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, and other spices). Rolled in a good tortilla along with cilantro, sour cream, avocado, salsa, and a big squeeze of fresh line, the spicy fish makes a damn fine fish taco.