((((hugarooonies)))) to you, pollyshy ....
I just spent 30 minutes carefully deboning 2 fresh rainbow trout for supper tonight. It's like filleting a fish from the inside, and leaving the outside looking like it could swim away. They are marinading in buttermilk to help dissolve any tiny little bones that might be hiding.
I'm also going to serve sauted yellow and Italian squash with onion, green and red peppers, and fresh herbs.
For the starch, I have bow-tie pasta that I will serve the fish on with a garlic and lemon butter sauce.
The fish will be dredged in seasoned in flour and baked in the oven.
Mmmmmm.
/john