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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 11-17-2008, 06:08 PM   #1
JJR4884
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***JJR4884's Lemon Dill Stuffed Trout DIY***

Whats up everyone...
Well.... this dish isn't anything crazy, but the fact that it took 20 minutes to prepare, then 20 minutes in the oven.......... I definitely need to share. Considering the ease....... it truly is a great dish

K here we go....
We need the following

Preheat oven at 400.....
Trout (I might try sole next time, cook time will be a little less if you go that route)
2 cups of soft bread crumbs (i'll explain what i did later)
2-3 tbsp of EVOO (actually maybe more)
1/2 small sweet onion (or in my case, two shallots)
2 garlic cloves, or 1 jumbo garlic clove
3 tbsp of fresh dill *if you have dill weed (dry) that is completely fine to use, just make sure you mix some water with it before hand, get it a little pasty....... it will help release the flavor rather than keeping it dry
2 tsp of lemon zest (do 3,trust me)
couple bunches of parsley, chopped
salt and pepper to taste


ok with the bread crumbs this is what i did... I had sliced italian bread, so i used a regular stand up grater.... ***THE BREAD NEEDS TO BE FROZEN*** if it isn't frozen, it will just tear rather than turn into little bread crumbs...... so, i ended up with 1.5 cups of bread crumbs.... some of it grated fine, some of it the size of small croutons.......... the rest of the 1/2 cup i just used progresso italian bread crumbs...... not the best, but gives great flavor to it

this is the side of the grater that i used, same size and all........ hold bread sideways for best result.... so grate the crust part, not the part that you would actually put a condiment on........... (i have no idea how to explain it lol) bottom line, point the bread at the grater and grate it, don't put the face of the bread flat up against the grater, needs to be perpendicular lol






place in large bowl




next chop up (actually mince) the 2 shallots (or 1/2 sweet onion) and also the garlic...... once that is all minced up, toss it in with the bread crumbs








for the fresh dill, i had to improvise and use dill weed......... like i mentioned before, add some water to it until it has a pasty texture, the wetness will lift the flavor a lot.......... so 3 tbsp of that




for the lemon, very simple....... just use a finer grate for the zest, and go to town until you get 2 or 3 tsp... i made 2, i would definitely suggest going 2 1/2 to 3 tsp





once that is done, add to bowl


for the parsley, i didn't measure but i grabbed a few bunches, chopped them up and threw them in.... i guess you could say 3 tbsp....? not really going to make too much of a difference if you add more or less....






so everything is in the bowl......... add a couple tsp of EVOO and mix everything together thoroughly......... you want to make sure everything in the stuffed is mixed well............ if the bread crumbs seem a little dry and they aren't sticking together, add a little more oil.... once it is somewhat moist, you are good to go




so for the trout...........

we were down one piece so i had to improvise
i thought there were 4 pieces, but there was only 3, we made the best of it



put a little oil in the bottom of the pan, spread it, place one filet on there, skin down. get a big handful of stuffing, place it on top and push it down on the fish....... let it stick........... get the other piece of trout and place on top.... brush a little oil on it, and they are good to go




bake for 20 minutes at 400, and they are ready to eat





laura made some boiled plantains to go along with it......
very very very simple, get a plantain, cut it in half, place in boiling water for 20 min.... so it takes just as long as the fish.......... take it out, cut it up, top with a little EVOO and salt to taste





skin peels off nice and easy









Enjoy guys, great dinner for during the week





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Old 11-17-2008, 06:10 PM   #2
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btw why is your platter size so small?
if i goto your restaurant i'd need to order like 5 plates
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Old 11-17-2008, 06:18 PM   #3
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You're a fishy person
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Look at that subtle jet-black coloring. The tasteful thickness of it. Oh my God, it even has a 6mt.
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Old 11-17-2008, 06:19 PM   #4
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btw why is your platter size so small?
if i goto your restaurant i'd need to order like 5 plates
you fat bastid

if you want to see a real meal, i promise my next DIY will be a big one....

not to mention.... 2 8oz pieces of fish plus stuffing, thats pretty filling.... i barely finished mine and I have a big appetite
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Old 11-17-2008, 06:19 PM   #5
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mike i know you would be asking, so here ya go

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Old 11-17-2008, 06:20 PM   #6
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You're a fishy person
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Old 11-17-2008, 06:28 PM   #7
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man that looks so damm good
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Old 11-17-2008, 06:38 PM   #8
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Teach us how to cook that puppy!

Good DIY lol
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Old 11-17-2008, 07:09 PM   #9
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man that looks so damm good
thanks bud

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Teach us how to cook that puppy!

Good DIY lol
i'll post that DIY up in a little bit
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Old 11-17-2008, 07:15 PM   #10
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good job man...do you know someone in the voting thread called the DIY food threads college stoner food?
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Old 11-17-2008, 07:21 PM   #11
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nice DIY Jon
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Old 11-17-2008, 08:13 PM   #12
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you fat bastid

if you want to see a real meal, i promise my next DIY will be a big one....

not to mention.... 2 8oz pieces of fish plus stuffing, thats pretty filling.... i barely finished mine and I have a big appetite
i'm 145 5'7
im just always hungry man...
that piece of fish is like appetizer... lol no.. more like an h'ordeurve
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Old 11-17-2008, 09:59 PM   #13
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good job man...do you know someone in the voting thread called the DIY food threads college stoner food?
thanks coco
no never saw that thread, sounds pretty f*ckin good tho

my ultimate stoner food DIY

get double stuffed oreos, break them in half, put them in a bowl........ milk, spoon, heaven

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nice DIY Jon


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Originally Posted by VillanovaGrad View Post
i'm 145 5'7
im just always hungry man...
that piece of fish is like appetizer... lol no.. more like an h'ordeurve
haha i was just kiddin
but when you are cooking on a work night, and you don't start until 8:00 (usually) its tough to cook a bunch of stuff

i have a steak DIY that i am going to do next, then i'll do some more filling dishes like pasta, and i'll try to get at some more complete meals with an app, starch and veg, and a meat

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Old 11-17-2008, 10:02 PM   #14
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yea i need soemthing quick, filing, cheap and and taste good.

come through russo, u can payme back for the sig this way
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Old 11-17-2008, 10:06 PM   #15
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yea i need soemthing quick, filing, cheap and and taste good.

come through russo, u can payme back for the sig this way
20 minute prep time wasn't quick enough?
i did all this almost before the oven was pre-heated


what do you want to do?
i have a pretty good steak/portobello/red wine reduction over pasta, that was pretty simple to make, might take a little longer, but still good



lemme know what you like and i'll hook you up
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Old 11-17-2008, 10:07 PM   #16
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dom i got something that is quick and filling for ya








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Old 11-17-2008, 10:08 PM   #17
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dom i got something that is quick and filling for ya




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Old 11-17-2008, 10:12 PM   #18
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seriously tho what do you like?
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Old 11-17-2008, 10:14 PM   #19
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mike i know you would be asking, so here ya go

i mr spencer!

on the other hand, you couldnt pay me to eat whatever the hell you made
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Old 11-17-2008, 10:15 PM   #20
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no fish for you??

steak next.... later this week
idk maybe tomorrow
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