Ocean Trout - Broiled or Pan Fried

In Naples and in Muskoka, you can hire a fishing boat and captain to take you out for a 1/2 day of fishing. If you're lucky, you can catch dinner. This is ocean trout caught in the Gulf of Mexico with captain Aaron. Allow about 1/2 lb or 8 oz per person. Ocean trout is light and similar to fresh water bass. There are two easy ways to cook it. This photo shows it grilled on a baking sheet in the oven.

Serves 4 
Ingredients: 

2 lbs of fresh ocean trout or white fish (fairly thin fillets)
1 tsp lemon pepper seasoning (or your favorite fish seasoning)
1/4 cup flour (for pan frying)
3 TBS olive oil, or vegetable oil
1 TBS capers
1 TBS fresh parsley, coriander or chives,  chopped
4 lemon or lime wedges
Mayonaise or tarter sauce

Directions: 

For Pan Frying: 

Mix the lemon pepper seasoning with the flour and spread it out on a plate.
Heat your non-stick frying pan (largest you have).  Add the oil.
Dry the fillets in paper towels. Quickly coat the fish in the flour mixture, and shake off any excess. Don't let the fish sit with the flour on it, as the flour will pick up the moisture from the fish and you will end up having a mushy coating instead of a crisp coating. Immediately put it in the hot oil (medium - medium high). Leave space around each piece of fish so they are not touching when cooking. Fry till lightly browned and turn only once. (About 2-3 minutes). Remove from the pan and put on a paper towel to drain any oil.

Sprinkle with fresh herbs and drained capers. Serve with your favorite sauce.

For Broiling in the Oven:

This is an easy and less messy option.
Set the oven to Broil (High) and the rack about 6-8" from the top.
Line a baking sheet with parchment paper.
Brush the paper with oil.
Lay the fillets out with space between each one. Brush the fish with oil.
Sprinkle with the lemon pepper seasoning.

Broil for about 6 minutes. Check after 5 minutes. If the fish is thin, it will cook quickly.
You don't have to turn the fish over as it will cook through.
Remove from the oven and sprinkle with capers and fresh herbs.
Garnish with lemon or lime wedges.