Post by 2 oars & a trash can on Oct 29, 2012 4:13:21 GMT -5
I read on the DGIF site that the best way to minimize ingestion of the heavy metals they claim are in the lake's fish is to broil it so the fats drip off. My simplest and most-used cooking technique is to cut out the stripes of red meat and discard it, put the fillets on a broiler pan, cut slits if the fillets are thicker than an inch or so, sprinkle on salt and pepper if you like pepper, and broil. I flip them once when the top is white and curling.
Our toaster oven came with a small broiler pan that is big enough for a pretty big fillet, cut in half. Saves firing up the big oven.
I add lemon and pepper after it is cooked. I used to put butter on them before cooking but there is plenty of oil in the fish, that really doesn't add anything. Can be served over rice or Quinoa, or mixed with cooked potatoes and whatever other veggies are around. Left overs get wrapped in foil and refrigerated.
If I boil potatoes and broil the fish and then put it all in a sauce pan on the stove with mushrooms and or red bell peppers, that's pretty good. Still experimenting...