|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – May 2008
4 hook-and-cook dinners just waiting to be caught
Whole Trout with Cranberry-Almond Sauce
Crunchy and flavorful, this gourmet dish is the trail mix of fish recipes.
1 cup flour
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup minced onion
1/4 cup dried cranberries
1/3 cup toasted almonds, chopped
pinch cayenne pepper
1 cup water
1 tablespoon butter (optional)
1 tablespoon cooking oil
2 cleaned whole trout
Combine spices and flour in a gallon-size zip-top bag. Store cranberries, almonds, and onions separately.
Soak cranberries in 1 cup of water for 5 minutes to soften. Place trout in bag with flour and toss to coat. Heat oil in pan to sizzling and fry trout until flesh is flaky (3 to 6 minutes per side depending on size of fish). Simultaneously, make sauce: Add onions to pan and sauté 30 seconds. Add almonds, cranberries, and their water (and butter, if using), and stir to combine. Pour sauce over cooked trout. Serves 2.