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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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 Posted: Fri Aug 09, 2013 9:40 pm Post subject: Trout and Artichoke marries... |
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This one is a 30 minute labor of love from the start of cooking to end, so organization is key.
Turn on oven to preheat to 400. This will give you the time to prepare the following...
With a hand held boat motor or similar device, blend equal parts artichoke hearts, Parmesan cheese, and mayo.
Season mixture with garlic, onion powder, or whatever you prefer.
Take a glass baking dish very lightly coated with olive oil and place your favorite fish filets spaced evenly.
Spread artichoke mixture over filets. Approximately a quarter inch of mixture evenly over filet works best.
Stick dish into preheated oven and cook 8-10 minutes.
Change oven setting from bake to broil and be watchful...three or so minutes will make the artichoke mixture brown and bubbly.
Remove from broiler. Let cool as top mixture will be hot...but happy. Enjoy 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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EatUrKill
Finger Mullet
Joined: 01 Aug 2013
Posts: 30
Location: Portland
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| Posted: Sat Aug 10, 2013 5:24 am Post subject: |
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| definitely sounds like something I'll be trying! Thank you |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Sat Aug 10, 2013 7:05 am Post subject: |
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My go to favorite fish filet for this recipe is fresh trout.
I served this to a small group one time and over half of the group said it was the best fish they ever ate.
Also, don't get in a big hurry when you turn on the broiler. You really need to achieve a golden brown at a minimum. A bit darker really develops the mayo into an incredible taste that is really hard to describe.
Cheers. 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Drake
Full Grown Flour Bluffian
Joined: 27 Jun 2007
Posts: 1338
Location: Arkansas
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| Posted: Sun Oct 13, 2013 11:58 am Post subject: chokes and trout |
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| Do you use whole hearts or diced / minced? |
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ltorna1
Full Grown Flour Bluffian
Joined: 17 Apr 2009
Posts: 3240
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| Posted: Wed Nov 20, 2013 9:46 am Post subject: |
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this sounds great chef - going to try on a some red snapper filets! thanks for the idea
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...if my boss ever finds this forum I'll be unemployed... |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3585
Location: Flour Bluff
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| Posted: Wed Nov 20, 2013 10:24 am Post subject: |
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| I'm stealing that one. It sound great!!! |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Wed Nov 20, 2013 12:47 pm Post subject: Re: chokes and trout |
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| Drake wrote: | | Do you use whole hearts or diced / minced? |
I have used both whole and quartered. Doesn't really matter since you are going to pulverize them into the mayo and parm.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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16stoner
Horse Mullet
Joined: 11 Jul 2011
Posts: 199
Location: Flour Bluff USA
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| Posted: Wed Nov 27, 2013 12:46 pm Post subject: |
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| Listen to Dave on the 1/4" part. It is excellent but too much can be overpowering! |
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