Sea trout are not really related to freshwater trout at all but are members of the saltwater family that also includes red drum and croaker. Like their freshwater namesakes, however, sea trout are noted for their excellence on the table.
There are two main kinds of sea trout: weakfish (or gray trout) and speckled trout. The family name weakfish comes from the fact that a sea trout’s mouth is paper-thin and if you aren’t careful you will yank your hook out and lose the fish trying to land it.
For tips on catching and cooking speckled trout see my speckled trout page on Surf and Salt.
Baked Whole Speckled Trout In Herbs
1 speckled trout, 3-4 lb, dressed
2 onions, chopped
2 celery stalks, chopped
1 cup mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon tarragon, dried
4 tablespoons butter, melted 1
3 tablespoon Parmesan cheese, grated
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and butter. Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture. Bake 33-38 minutes at 375 degrees or until tender and flaky, basting 3-4 times with melted butter or chicken broth.
Baked Whole Sea Trout with Mushrooms and Ham
4 whole sea trout (about 1 lb each), dressed
2 tablespoons fresh lemon juice
3 tablespoons butter
3 tablespoons olive oil
6 cups mushrooms, sliced
1 large onion, chopped
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
2 teaspoons dried thyme
3 ounces thinly sliced smoked ham, chopped
1/4 cup butter, melted
Melt 3 tablespoons butter with oil in large iron skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme. Cook until mushrooms brown and all liquid evaporates stirring frequently, about 20 minutes. Remove from heat. Stir in ham, season filling to taste with salt and pepper.
Preheat oven to 350 degrees. Butter large baking sheet. Open fish for filing. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing the filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter. Bake until cooked through about 28-30 minutes. Serves 4.
Gray Trout Parmesan
2 gray trout (weakfish) fillets, from a 2 to 3 lb fish
1/3 cup Parmesan cheese
1/2 cup white wine
3 pats butter
1/3 cup bread crumbs
Place fish in broiling pan. Add wine. Sprinkle bread crumbs and Parmesan cheese over fish and top with pats of margarine if desired. Broil for 10-15 minutes until fish turns opaque. Serve with lemon slices. Serves 2.
For more fish and seafood recipes see my blog A Dash Of Salty