How to Cook Speckled Trout

Speckled trout are not really related to freshwater trout at all but are members of the saltwater family that includes the drums and croakers. Like their freshwater namesakes, however, speckled trout make excellent table fare.

Specks are found from Virginia to Texas , and there are important minimum size and creel limits to follow in each state. In North Carolina they can be caught virtually year-round.

Herb Baked Speckled Trout

1 speckled trout, 3 or 4 lbs, dressed
2 onions, chopped
2 celery stalks, chopped
1 cups mushrooms, sliced
2 tablespoons parsley, chopped
1/4 teaspoon Thyme, dried
1/4 teaspoon Rosemary, dried
1/4 teaspoon Tarragon, dried
6 tablespoon Butter, melted
3 tablespoons grated Parmesan cheese

Mix onions, celery, mushrooms, thyme, rosemary, tarragon and butter together. Spread half of mixture in a greased baking dish and add the speckled trout. Sprinkle with Parmesan cheese and top with remaining vegetable mixture. Bake at 375 degrees 30 to 35 minutes or until flaky, basting with melted butter or chicken broth.

Creamy Baked Speckled Trout

1 lb speckled trout fillets
½ cup sour cream
½ cup Hellman's mayonnaise
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped onion
½ teaspoon salt
paprika

Place fish in a greased shallow baking dish. In a small bowl combine the sour cream, Parmesan cheese, lemon juice, onion and salt. Spread over fish. Sprinkle with paprika. Bake uncovered at 350 degrees for 15 to 20 minutes or until fish flakes easily with a fork. Serves 4.

Sautéed Speckled Trout in Wine

2 pan-size speckled trout
½ tablespoon butter
½ cup mushrooms, diced
1 medium onion, diced
1 cup white wine
salt and pepper to taste

Sauté onions and mushrooms until onions are translucent. Add the trout and the white wine; simmer trout until done. Do not overcook. Deglaze pan and pour the mushroom/onion wine sauce over the trout. Serves 2.

Speckled Trout and Clam Chowder

1 lb trout fillet
1⁄2 lb bacon
2 cups diced potatoes
3 stalks of celery, chopped
1⁄2 cup green onions, sliced
1 10 ounce package of frozen spinach, thawed
1 cup of half and half
1 14-ounce can chicken broth
1 6-ounce can minced clams
3 tablespoons flour

Cut the speckled trout fillets into 1⁄2-inch squares and chop the bacon into 1⁄2-inch pieces. Cook bacon in the soup pot, kettle or Dutch oven browned. Remove bacon to small dish, leaving bacon drippings in the pot. Add diced potatoes, celery, and onion and cook over medium heat till onion is tender. Add chicken broth. Cover and cook over medium heat for 10 minutes or till the potatoes are tender.

Add 3 cups of milk and the trout pieces. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for five minutes. Add the flour to 1⁄2 cup of milk and stir till flour is not lumpy, then stir into the chowder. Stir the chowder till the chowder thickens. Add the half and half, clams with all the juice, spinach, and reserved bacon pieces. Simmer for 3-5 minutes. Serves 6.

For more fish and seafood recipes see my blog A Dash Of Salty .