Broiled Trout Question
I recently broiled a trout using Mark BIttman's recipe for sardines:
Everything was done the same except for using trout instead of sardines. It turn out pretty good, albeit a bit bland. A couple of broiled trout were left over and sitting at room temperature for a couple of hours, and then placed in the refrigerator. The next day it was reheated at 250 degrees for around 20 minutes and the result was one of the best tasting fish I have ever had. It was so tasty my 2 year old, who is very picky couldn't stop eating it so I'm not hallucinating.
I would like to know why so I can possibly replicate the results the first time around. Should I have salted the fish earlier in the day so it had a chance to absorb into the fish? (I salted one side only several minutes before putting in oven.) Is it something else? Any ideas are appreciated as I want to try this again soon. Thanks.
Stumper. It COULD be that the herbs and lemon you put inside the trout were more infused into the meat overnight. Maybe next time try oiling and herbing it the night before and then before cooking add the lemon. Do not premarinate the fish with lemon for too long. The citrus will cook the fish.
re: Sal Vanilla
It was not as moist as the first night, so I think it dried out a bit and the flavor was then concentrated more. It was definitely saltier now that I think about it. I think salting the skin of the fish does not penetrate to the meat possibly because I could not taste much salt at all from the meat. I'm going to experiment with what you wrote as well as adding more salt the night before, maybe that'll do the trick, thanks.