[JRandomFreeper]

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

[Dog]

John......buddy you have to stop torturing us....yummmmmm ......:-)

[illstillbe]

Oh, John .... I can hardly wait until you and Trill open your most wondrous Bed and Breakfast ... you make me slobber ... or maybe I should say ... daintily salivate with your menus ...

How's your kiddo-who-took-a-giant-step-towards-learning-life doing?!

I am so very proud of her ....

[MozartLover]

I'm serving macaroni avec fromage, les sausages, les fruits en salade,and la salade de pomme de terre.:)

[duckbutt]

I've got another suggestion for your trout -- after dredging it in flour, cover it in parmasian cheese. We have a chain of restaurants here in DC/MD/VA called Clyde's. It has a speciality called Shendonah Trout -- I have friends that MUST be taken to Clyde's when they come to town so they can have the fish. Some have said it is the best fish they've ever eaten.

Just something to try the next time you tackle trout....