Rainbow Trout

As a general update, I just found out this week that I have been accepted into a web design program where I can get a degree in one year!  I think I'm going to do it.  Then perhaps I can have a little more career freedom.  Ahh.. it feels good already.  I even may be able to continue with my paying job while I do so -- which, no, I don't really like my job at present, but I do like getting paid, so this will help for a little while.

Also, I have an old friend coming to visit this weekend -- he is arriving tonight.  I haven't seen him in about 5 years, so it should be fun.  We are going to see a show called "Swing!" tomorrow night -- I'll let you know if it's any good.

I did not do much cooking this week because I was so stressed about making a decision (to quit or not to quit), and was living off of my chicken and beans and rice leftovers, but I did make a very tasty rainbow trout for dinner one night..  I used a whole trout, and it was pretty easy.

Broiled Whole Rainbow Trout

Ingredients:

1 whole rainbow trout, cleaned

1 large sprig fresh rosemary

1/2 lemon, sliced in rounds

salt and pepper to taste

olive oil

Instructions:

Set oven to broil.  Season inside of fish with salt and pepper.  Place lemon slices and rosemary sprig in cavity of the fish, and fold fish closed (you may need more lemon slices and rosemary sprigs if your fish is large -- rainbow trout can vary in size quite a bit).  Brush outside of fish with olive oil.  Lay fish on a broiler pan and place in hot oven.  After a few minutes, the skin on the outside of the fish will start to look slightly burned.  Turn fish over and let it cook a few minutes on the other side.  It will take less than 20 minutes total to cook, depending on the size of the fish, so keep a close eye on your fish.  When it is cooked on both sides, you can check it for doneness.  The skin on the outside will be slightly burnt and splitting, but the meat inside will be moist and flavored with the lemon and rosemary.  Serve with mashed potatoes and steamed broccoli.  It takes very little time to prepare, and is quite good.  It could also possibly work well on the grill.