Last week I caught wind of a buddy on his way home who had been fishing down in Port Fourchon. That’s about as far South as one can drive in Louisiana.  He had caught some speckled trout, and I was the lucky one coming upon him almost home with a cooler full of filets. He gave me three for dinner. 

Here, it is important to say that Speckled Trout is the very best fish that swims in God’s salt sea.  I do love it so.  So moist with large white flakes, it is suited best to be cleaned and cooked fresh, pan sauté style in light olive oil with a taste of butter, salt and black pepper.   

I took it straight home and got started.   

It’s my preference not to get too much going on when fresh fish is to be dinner.  The delicate flavors need only a bit ‘o butter and lemon to sauce them.  I like a fresh vegetables on the side.  That night, I had really fresh sweet corn just in from Baldwin County, Alabama. It was that Silva Queen stuff that they grow down there that, simply steamed, can become a meal unto itself.  Tonight though, I had Jalapeños from the yard, mushrooms, fresh parsley, green onions, and some really good broccoli.    I began choping, steamed the corn and sliced it off the cob. I quickly steamed the broccoli over the same water, and put the entire medley into a pan to sauté with just a smidge of butter, lemon, salt, and white wine.   

As the fish finished, I removed it from the pan. Then into the pan came a little butter, a squeeze of fresh lemon, a test for salt and pepper. After swirling it all around to get the brown bits up, it  all was served in a Bullet Proof platter.

Midway through, the white wine returned to remind me how much I love this fish and how lucky I was to have it.

Push back from the table, be comforted, be thankful.