Danny and Barbara’s Best Trout Recipe
This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature for four to six hours, then refrigerating for three to four days. I do neither. I serve the fish a few hours after preparation. It is a lovely first course.
6 trout fillets
1/2 cup olive oil
1/2 cup flour
2 Tbsp. yellow onion, chopped
If you are like 99 percent of the population out here in the summertime, you are probably grilling and barbecuing many of your meals.