re: speckled trout

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Never had it.

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You need to move that up the list, then. You'll enjoy it and it's so easy. I just wing it and mine is probably part meuniere part amandine. I like a lot of green onions in mine. I did jumbo lump crabmeat meuniere over the weekend with some leftover crab. I add a little sherry to that one.

Grilling on the half shell is delicious also. I've done a potato crusted with small red potatoes very thinly sliced and put on one side of the flesh like fish scales. Fry it potato side down in clarified butter or ghee until the potatoes are crisp and golden and then flip to finish. Fresh green beans would go very well with that.