Thanks to being restricted to home for two months, I have managed to branch out a bit when it comes to feeding the family. I even learned to put a new spin on some old favorites, like spaghetti.
Tag: recipes
Fresh Catch Cooking — Grilled Trout
My previous post on our family’s urban trout fishing outing took a new (and tasty) turn as we finally tried our hands at cooking a fresh catch on the patio grill. After a quick search, I came up with a plan and after I dressed and wrapped each individual fish in its own little foil package my husband manned the grill to perfection. Even our son thought the fresh fish was quite tasty.
Now please take note, this is not a post on how to actually EAT grilled trout. Even after watching a quick video on the best way to de-bone my delicacy, I still managed to get a few mouthfuls of fish ribs. At any rate, my husband requested that I write down the recipe so that we could replicate the dish at a later date. Although I tried to put my process into recipe form, this was more a throw it at the fish and see what sticks kind of deal. In other words, it’s so easy that you really don’t need a recipe (but I provided one anyway).
Grilled Trout
2020-03-12 21:07:02
Fresh trout seasoned, foil-wrapped and grilled
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- Fresh Trout - gutted and washed (heads on/off optional)
- Sea Salt
- Pepper
- Olive Oil
- Dill
- Italian Seasoning
- Thyme
- Italian Parsley (I'm sure any type of parsley works, but this is what my husband brought home.)
- Fresh Lemon
- Aluminum Foil
Instructions
- Warm grill to about 400 degrees.
- Lay each fish on its own piece of aluminum foil for preparation.
- Sprinkle both sides and the inside of each trout with sea salt and pepper.
- Drizzle olive oil over the top side of the fish.
- Sprinkle top side of fish with dill, Italian seasoning and thyme.
- Cut and lay sprigs of parsley on top of the trout.
- Cut a large slice of lemon and squeeze to lightly drizzle juice along the length of the fish.
- Wrap each fish in its own piece of aluminum foil so that the seams are all folded over to lock in the flavors and juices.
- Place the wrapped fish on the grill away from the direct flame and close the lid to help steam the fish.
- Cook the trout for about 5 minutes for each half-inch of thickness. In general, it should take about 10 minutes to cook, unless its an extremely large or tiny trout.
- If the fish is opaque and flakey, then it is probably done. Too check, carefully open up a foil packet but beware of the hot steam that may escape.
Notes
- I didn't measure my ingredients and spices before doing the sprinkling and dirzzling. I would say not to go too crazy on amounts, because when it cooks in that little aluminum pouch all the flavors blend together quite nicely.
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Oven-Baked Onion Rings
Summer living is in full swing here at The Three-Acre Wood and I’m all about some easy delicious meals that won’t blow up my Weight Watchers progress. After I lost over a pound last week, I gained almost half an l-b back this week. *grrr*
So last night I decided to dip into my WW bag of tricks and cook up some yummy good stuff that wouldn’t sabotage my weight loss progress. I thawed out some homemade barbeque pulled chicken, but sauces are pretty high in points; so I went searching for a complementary side that wouldn’t blow the day. That’s when I remembered these oven-baked onion rings that are so quick and easy to make that they wouldn’t interfere with some good ol’ treehouse building and T-ball playing (it was a busy evening).
Now who doesn’t love a good onion ring with some barbeque? I can really relish a deep-fried, bread crumb coated onion ring as much as the next gal, but those restaurant-style rings are not exactly low cal or even slightly healthy. Oh wait, onions are a vegetable. . . Can we count those as a serving?
Okay, so let’s stop kidding ourselves and get down to business. I found this recipe in a Weight Watchers cookbook that I borrowed from a friend and was really surprised the first time I cooked up this tasty treat (with a few changes), because they actually do taste like real onion rings! They are also super easy to make (my seven-year-old son helped me in the kitchen last night) and only one SmartPoint for six rings. It really does feel like cheating! I just gotta say that these things are so tasty I would use this recipe even if I wasn’t watching my weight. Yeah, they are that good!
Oven-Baked Onion Rings
2018-06-07 20:46:50
Serves 3
A tasty oven-baked alternative to a traditional deep-friend treat. Six rings are only 1 SmartPoint (108 calories) for folks watching their weight.
Prep Time
10 min
Cook Time
17 min
Total Time
30 min
Ingredients
- 1/2 c all-purpose flour
- 1/2 tsp salt
- 1 tsp cayenne pepper
- 3 large eggs
- 1/2 c plain dried bread crumbs
- 1 large white onion
- Nonstick spray (I use Aldi's SimplyNature Extra Virgin Olive Oil spray.)
Instructions
- Preheat oven to 400 degrees F.
- Spray a baking sheet with nonstick spray.
- Mix together flour, salt and cayenne pepper in a shallow bowl.
- Beat eggs in a different bowl.
- Pour bread crumbs in a third shallow bowl.
- Cut onion into 1/4 inch rounds and separate rings.
- While rings are still moist from cutting, coat rings with flour, dip in eggs, and then coat with bread crumbs.
- Place onion rings on prepared baking sheet.
- Bake until browned on one side, about 10 minutes. Turn rings over and bake until browned on second side, about 6-8 minutes.
- Serve warm.
Notes
- Six rings are only 1 Weight Watchers SmartPoint or 108 calories.
Adapted from Weight Watchers New Complete Cookbook
Adapted from Weight Watchers New Complete Cookbook
https://www.smalltalkmama.com/