Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
Pan-Seared Tilapia with Chile Lime Butter. Given that this is my first ever attempt at cooking fish because I've never liked it, this turned out AMAZING! A super simple quick dish that I made with frozen filets. Used home-ground ancho chili powder instead of the minced chilis called for, will add more of it next time.