Speckled Trout Scampi

You never know what you are going to have on the other end of your pole when Texas bay fishing. Growing up in the Rocky Mountains, I am accustomed to catching a small handful of various fish. Typically there are rainbow or brown trout. Sometimes you find a lake someone got a wild hair while stocking and added arctic graylings. For the most part, you are certain that when the tip of your pole makes that arching dip towards the water you know what is on the other end. Not true in salt water fishing.

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During my week of fishing the bays of the Gulf of Mexico in Texas I pulled up fish I had never even heard of before. Just off a pier in the shallow bays near Corpus Christi with nothing but mullets for bait, which also were foreign to me before this trip, I pulled up sheepshead, speckled trout, lady fish, croakers, gafftops, and even a sting ray. Obviously not everything is suitable for the dinner plate, but that doesn’t affect the fun had when reeling in the line, wondering what could possibly be emerging from the salty waves.

What is suitable for the dinner plate is an entirely other adventure. I created a rice dish with a groundberry and macadamia topping from the sheepshead I caught in the first few days of the trip, and for this post I am using the speckled trout I caught a few days later.

Speckled trout, or also known as spotted seatrout, are a slender bodied fish with distinguishing black spots dotting their dark grey or greenish body. They also have two very funny looking teeth. They kind of look like a vampire that went to the dentist and had all their teeth removed except the two sharp ones.

Speckled trout meat is much softer than other fish, and especially more so than freshwater fish. It is a mild flavored, white meat that is moderately flakey. I don’t want to call it a mushy fish, as that tends to be a negative term when describing meat, but it is most definitely not a firm meat that holds together in flakes when you pull it apart. It has more of the texture of a lobster tail.

Due to the tendency of developing a “mushiness,” the fish does not hold up well to being overcooked. This ruled out grilling or pan frying in my mind, as those methods can lead to easy overcooking and I wanted this fish to turn out good so badly. So, with the texture in mind, I decided to do a Speckled Trout Scampi.

Speckled Trout Scampi

For this Speckled Trout Scampi you need a lot of butter. Think Julie Child’s level of butter. Two whole sticks, or a full cup, of unsalted butter. I know, it’s a lot. This definitely isn’t a heart healthy or waist friendly meal, but it is such a fantastic use of the spotted seatrout that you should treat yourself with all that butter if you happen to be lucky enough to catch such a fish.

You want to take filets from the speckled trout, removing them from the bone and also taking off the skin. Check the filets for bones in the meat, and also remove anything that is just, I don’t know a better way to put it, yucky looking.

Set the filets in a baking dish and preheat the oven to 350 degrees.

Meanwhile, in a medium size sauce pan, add the two sticks of butter and start to melt over a medium heat. Add the chopped five cloves of garlic, a half cup of chopped scallions, the fresh chopped oregano, some dried dill, and a half teaspoon of salt. Let everything simmer lightly for a few minutes.

Remove the pot from the heat and add in a half cup of dry white wine. If you aren’t a wine person, you could also add a quarter cup of lemon juice or a few tablespoons of apple cider vinegar. You just want something to put a little acid in the sauce. 

Pour the butter mixture over the fish in the baking dish and place in the oven for 15 minutes.

As mentioned before, you don’t want to over cook the fish. I checked the first at about 12 minutes to make sure things weren’t getting too mushy. At 15 minutes the fish still held together but was just starting easily pull apart with a fork.

Serve the Speckled Trout Scampi over angel hair pasta. To plate, add a pile of noodles, place a fish filet on the bed of the noodles, and then drizzle a healthy pour of the butter sauce over the fish and noodles. Sprinkle with fresh minced parsley and fresh cracked pepper.

Enjoy!

Happy Fishing!  

Yield: 4

Author: a 12 Gauge Girl

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Speckled Trout Scampi

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Mild and flakey speckled trout is slow cooked in a bath of butter, garlic, oregano, dill, and parsley.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 speckled sea trout, four filets total
• 1 cup unsalted butter - 2 sticks
• 5 cloves garlic, chopped
• Several sprigs fresh oregano, minced
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1/2 cup dry white wine
• Salt and Pepper
• Pound angel hair pasta, cooked al dente

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. In a medium size sauce pan, melt the two sticks of butter.
3. Add the chopped garlic, oregano, and dill. Cook for three to four minutes.
4. Season with salt and pepper.
5. Remove butter mixture from heat and add white wine.
6. Place fish filets in a 9 x 13" baking dish. Pour the butter mixture over the fish filets.
7. Place baking dish in oven and cook for 15 minutes.
8. To serve, place pasta on plate and top with one fish filet. Pour a generous serving of butter sauce over fish and pasta. Sprinkle with fresh minced parsley.

Similar Recipes

Sheepshead Fish Rice Dish with a Groundberry Macadamia Nut Topping

Foil Wrapped Trout Packs

Mussels and Shrimp Truffle Pasta

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Sheepshead Fish Rice Dish with a Groundberry Macadamia Nut Topping

Sheepshead. So, what is it? I had the same question when I pulled this Jurassic looking fish with its zebra striped body and sharp bladed spines from the bottoms of a Bayside, Texas ocean flat. It was about the size of a large dinner plate with large eyes and almost human like teeth. “That’s a sheepshead,” the man fishing next to me said. “They are good eatin’!”

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My interest beyond the oddities of the fish’s appearance extended to how I was going to prepare this fish. Since it was my first time encountering this fish, I had to research what the guy meant by “good eatin’!”

Sheepshead fish are common in the shallow waters of the Atlantic and the Gulf of Mexico. The rows of stubby flat teeth are used for crushing its prey, which include oysters and clams. The meat is described as firm, moist, and oily. Sounds like the perfect protein to me! Let’s get started on this Sheepshead Rice Dish with a Groundberry Macadamia Topping.

Grilling the Sheepshead

I decided to grill the fish. I simply filleted this fish by taking a long, flexible, sharp knife and running it the length of the fish to remove the filet. I started a cut right above the eye and against the backbone and then cut down around the front fin to the belly. I used this cut to then pull the knife back all the way to the tail, removing a beautiful and thick filet.

The only bones you need to remove are the pin, or Y bones, from the meat. This is easy to do with a pair of needle nose pliers.

For a better description on how to clean the sheepshead, check out this website: Hunting and Fishing Depot.

Since I was grilling outdoors and grills are notoriously dirty, well not dirty but they aren’t clean like a skillet, I left the skin on the fish. I did not even bother to remove the scales for this particular fish since I was grilling it. The skin added protection to the filets from becoming burnt on the underside.

Once the grill was nice and hot I simply seasoned the sheepshead with salt and pepper, added a little dash of oil, and let them grill for 8-10 minutes, depending on the thickness of the filets. I knew they were finished when the meat was a opal white color and the edges are starting to develop that beautiful golden grilled coloring. Another test for this fish is to cook until you can easily slide a butterknife through the meat without resistance. The meat should be firm but falling apart.

Preparing the Groundberry Macadamia Nut Topping

In a medium bowl mix together the ingredients for the topping. I chopped the macadamia nuts and groundberries into bite size pieces for the topping, but you can leave them whole if you are so inclined. I added unsweetened coconut for added texture and body in the topping, and then a little coconut milk to hold everything together. The mixture should be the consistency of oatmeal and not too runny.

Season the topping with a little salt and some coriander.

I used groundberries to add a little sweet to this dish. Groundberries are small orange fruits originating from South America and are a member of the nightshade family. They are known by a variety of names in different parts of the world, including ground cherry, poha, aguaymanto, and pichuberry.  

With a texture similar to the cherry tomato, groundberries are slightly sweet but also tart. They are popular in salsas and chutneys or over salads. They are also commonly added to desserts for not only their taste but also the aesthetic value they add to a dish.

Goundberries were perfect for topping this hearty sheepshead grilled fish with. The coconut, macadamia nuts, and groundberries give the dish a flair reminiscent of many Hawaiian dishes that are topped with pineapple. So, if you can’t find groudberries for the topping you could always substitute with pineapple, mango, or papaya.

To plate, add a large scoop of wild rice to the plate and nestle the grilled sheepsheads filet on top. I decided to remove the skin for actual plating because it is somewhat fishy and I didn’t want to add that flavor to my rice. Then, top with a heaping spoonful of the groundberry macadamia topping. Sprinkle with a little fresh chopped parsley and enjoy!

Happy Fishing!

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Yield: 4

Author: a 12 Gauge Girl

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Sheepshead Fish with Groundberry and Macadamia Nut Topping

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Sheepshead is a firm, meaty, oil fish perfect for grilling. This grilled sheepshead is served on top of a bed of wild rice with a groundberry and macadamia nut topping.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 Sheepshead Fish - Filleted with skin left on
• 1/4 cup olive oil
• 1/2 to 1 cup coconut milk
• 1 pint groundberries
• 1 cup macadamia nuts, chopped
• 1 cup shredded, unsweetened coconut
• 1 teaspoon coriander
• salt and pepper
• Wild rice, prepared to instructions on box

Instructions

1. Preheat the grill to high heat.
2. Season sheepshead filets with the olive oil, salt and pepper
3. With the skin on, place fish directly on grill, skin side down, and grill for 8-10 minutes or until the fish is white and firm. You can test the fish to see if it is done by pressing a butterknife into the meat. It should easily slide through the meat without much resistance.
4. For the topping, in a medium size bow mix together the shredded coconut, chopping groundberries, and macadamia nuts.
5. Add coconut milk slowly until the consistency holds together but is not too runny.
6. Season to taste with salt, pepper, and coriander.
7. Serve fish over a bed of wild rice and top with the groundberry macadamia nut topping.

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Mussels and Shrimp Truffle Pasta

Not living next to the ocean definitely makes seafood a challenge; however, every year, our local small town butcher orders in fresh mussels, clams, and oysters during the last week of December. The mollusks arrive fresh and alive! It is a true desert treat, and I always order my fair share during that time. This year, I used the mussels to make a Mussel and Shrimp Truffle Pasta with a Tarragon Lemon Sauce.

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Mussels are a bivalve found in both salt and fresh water. Evidence shows humans have consumed mussels for thousands of years, although steaming up a pot of freshwater mussels for dining on isn’t very popular anymore.

Saltwater mussels are another story. They are prepared many ways, from steaming in white wine and herbs for a seafood feast, to pickled in a salty brine and served on a toasted baguette, to floured and fried on skewers. Like other saltwater bivalves, mussels have that faintly oceanic but sweet taste to them. Their subtle flavor but robust texture makes them a great addition to many different types of meals, whether they are the star of the dish or the understudy.

For this Mussel and Shrimp Truffle Pasta, I decided to let the mussels take on the lead role and showcase all they have to offer. The sauce for dish is simple and understated, but the flavors were all selected for pairing with the mussels.

To start, preheat the smoker or your grill to 500 degrees Fahrenheit. I used a smoker for this recipe so I could impart a little smoked flavor into the mussels, but a grill works perfect for this recipe as well. I used a light wood for the smoking: Apple Wood.

Give your mussels a scrub with a brush under cold running water to remove any sand or rocks from the shells. Discard any mussels that have a broken or cracked shell.   

While the smoker is preheating, in a shallow roasting pan or a cake pan, add an entire minced shallot, a cup of dry white wine, half a cup of extra virgin olive oil, and two teaspoons of crushed red pepper flakes. Nestle your pound of mussels and pound of raw shrimp into the liquid.

Once the grill is preheated, place the pan of mussels and shrimp on the grate and close the lid. I didn’t cover the mussels with aluminum foil because I wanted the smoke to penetrate the meat. If you use a grill, cover the mussels with aluminum foil. Steam the mussels and shrimp for ten minutes.

While the mussels and shrimp are cooking, prepare the pasta. I used a truffle pasta. If you can’t find a truffle pasta, you could grate over some truffle or find a truffle oil to add to the dish. The truffle flavor pairs wonderfully with mussels because they also have a slight mushroom flavor.

You also want to fry a up a few pieces of bacon for your finished product. When cooking several pieces of bacon, like for this recipe, I like to just place the bacon on a cookie sheet lined with aluminum foil and bake at 400 degrees Fahrenheit for 12 to 15 minutes, or until the bacon is crispy.

At ten minutes, check the mussels and shrimp. You will know the mussels are done when they are all opened. The shrimp should also be a vibrant pink color. If most of your mussels are open, pull them from the grill and discard any mussels that are still closed. If the majority are not open, close the lid on the grill and let them cook for five minutes more.   

Once the mussels are ready to go, head inside to finish up the dish. Be sure to not discard your mussel cooking liquid because this is the pasta sauce. Place the al dente truffle pasta in a large bowl and drizzle the mussel cooking liquid over the warm pasta. Sprinkle on the bacon bites, two tablespoons of fresh minced tarragon, and the juice of one lemon. Toss everything together and then set the mussels and shrimp into the dish. And that’s it! Time to eat!

I love this dish because it is light, but the flavors are so well balanced. The sweet, slightly salty mussels are complimented by the mushroom flavor the truffle pasta, but also pair perfectly with the bacon pieces and fresh tarragon. The acidity from the lemon also pulls the entire dish together. Enjoy!

And Happy Fishing!

Serrano Margarita Oyster Shots

Oysters. They’re a lot. They’re not for everyone. But I think this recipe for a serrano margarita oyster shot definitely helps make oyster eating a little easier on everyone.

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Not growing up near a coastline definitely made oysters seem like a completely foreign food item. The only time I saw oysters growing up was the oblong shaped cans of smoked oysters on the tuna shelf in the supermarket. I never ate them. Just saw them.

The first time I tried an oyster was at a Chinese buffet off the highway in Delaware. I definitely made it into a big deal. It was very dramatic. I needed the other restaurant patrons to hear how this was my very first oyster, and how skeptical I was about eating it. It was a lot like when young children try a food for the first time and need everyone to know the importance of the monumental occasion.

After filling my buffet plate with chilled crab pieces and shrimp cocktail, I took a single shucked oyster from its icy bed and placed it almost ceremoniously in the center of the plate. Back at the table, I picked the lone oyster from the plate, clinked it with a quick “cheers” with friends, and attempted to slurp it down.

In the movies, everyone always looks good eating an oyster. It’s almost equivalent to how people make smoking look cool in movies. They take a long, slow drag from their cigarette, roll the smoke around in their mouth, close their eyes in a small moment of bliss, and puff out beautiful smoke rings. Watch people smoke in real life and there is a lot of coughing and smoke kind of billows randomly about. Oyster eating is just like this.

In the movies, oysters are picked up delicately with the thumb and a single finger and then effortlessly, and more importantly cleanly, and quickly slurped, and mind you it is a soundless slurp, from their shell. They disappear quickly with a small swallow and then are followed by that closed eye small moment of bliss.

Real life oyster eating, especially the first time, is not at all like that. First, figuring out how to hold the oyster is a challenge. Every grip feels awkward. Do you clutch it? Do you palm it like a ball? Cradle it? And how do you keep your fingers out of the way of the meat?

After you get your grip, it’s time to slurp. It’s loud. And it’s actually a little embarrassing. Getting the meat out of the shell isn’t as easy as it looks. So you slurp harder and louder. All the liquid usually comes out first, and you choke on that a bit, and then the meat will break loose suddenly. It’s kind of like when you are trying to get the last bit of an icy drink from the bottom of a cup. You shake the cup a few times and eventually the entire block of ice breaks loose and unexpectedly falls all over your face.

My first oyster eating experience was very textbook. I couldn’t find my grip on the shell, and once I did the rest of was loud, a little embarrassing, and awkward. Things only got worse from there. Once I finally got the oyster out of the shell and started swallowing things went from bad to worse. The oyster hit the back of my throat and the texture was just all wrong.

All I could think about was how big, and gooey, and flat-out booger-esque the whole experience was. My mind kept thinking: “Just get it over with. Swallow faster.” Swallowing faster didn’t help. The foreign blob started working its way back up.

So the entire swallowing ordeal started all over. There was more gulping, a little bit of gasping, possibly some swearing. And it finally went down.

It took years for me to eat an oyster again. My second experience corrected all the mistakes I had made with my first oyster and I actually started to even like them a little bit. I learned you have to make sure the oyster meat is completely separated from the shell. Even the littlest section still attached makes that slurping part much more difficult. Second, the mignonette is everything. Don’t go dry oyster. Spice it up. You can make a single oyster into a complete and full flavor experience with the right mignonette. And it’s delicious! Finally, be brave and confident. Slurp like you’ve been slurping oysters all your life!

So, now that I feel like an accomplished oyster shooter, I am ready to share with you some of my favorite mignonettes. Today I am going to start with a serrano margarita themed oyster shot. This mignonette is spicy, tangy, and has a little kick from the tequila.

There isn’t really much to making the mignonette. In a small bowl, add about a tablespoon of finely minced shallot, a finely diced up serrano pepper, a shot of good tequila, a tablespoon of champagne vinegar, and ¾ cup of lime juice. Zest in some of the lime to get that pinch of freshness.

If you aren’t much for the heat, remove the seeds from the serrano before dicing it up. If you are someone who LOVES the heat, leave the seeds in.

I had to play around a bit with the ratio for the tequila and lime juice. So after adding my initial shot of tequila I drizzled in a bit more until it cut the tartness of the lime to a level of my liking.

This recipe makes a lot of mignonette. You could easily serve it on a dozen or even two dozen oysters. You should properly shuck the oysters and rest them on ice before serving. Here is a great video for properly shucking oysters: Oyster Shucking by America’s Test Kitchen.

Well, Happy Oyster Eating!