geek + red sox + cooking = peter ryan

Monday I attempted to sautee two 8oz Tubot fillets as an adaption from a sauteed whole trout recipe I was interested in. I avoided whole trout because Beth gets picky with the fish having eyes. The main issue was I used the cooking times for the whole trout for the fillets which greatly overcooked them. The result was the fish lost its structure and really had no flavor. I think the Turbot as a whole is such a mild fish you have to have a stronger sauce to cook it in than just the oil, garlic (which I added), and lemon. The trout would likely have had a better flavor as well.

Next time I will pay more attention to the structure of the fish I am cooking (fillet, steak, whole) as well as the cooking method when adapting a recipe. I think with a shorter cooking time the meal might have been more edible if not much more flavor. Beth said it was “okay” but in reality she was likely thinking “i can’t wait for breakfast.”