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Last Updated on Wednesday, 11 August 2010 17:24 Written by Captain Pete Rapps Tuesday, 16 March 2010 19:50
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Ok folks, here at GAFF we like to change things up from time to time, so we looked to our good friend Capt. Pete Rapps for a new taste. Capt. Pete is not only one heck of a guide, but he is extremely knowledgeable in the kitchen when it comes to preparing his catches. Here is one of his own, easy to cook, tasty recipes straight from Chokoloskee Island, Florida, and the 10,000 Islands. Enjoy!ingenious! |
Sea to Seasoning
by Captain Pete Rapps
Ok folks, here at GAFF we like to change things up from time to time, so we looked to our good friend Capt. Pete Rapps for a new taste. Capt. Pete is not only one heck of a guide, but he is extremely knowledgeable in the kitchen when it comes to preparing his catches. Here is one of his own, easy to cook, tasty recipes straight from Chokoloskee Island, Florida, and the 10,000 Islands. Enjoy!
Baked Sea Trout with Onions and Capers
Put trout fillets in baking dish with olive oil and stir to coat the fillets. Spread mayo on top of fillets. Spread capers, sprinkle dill, ½ Tbs Captain Rapps "Everyday" Seasoning, and sea salt on top of mayo. Then layer onion slices on top. Sprinkle ½ Tbs Captain Rapps "Everyday" Seasoning on top of onions.
Cover with foil and bake for 20 minutes at 350-degrees. Remove foil and broil for 5 more minutes to brown the onions. Be careful not to over-bake and dry out the fillets.
Squeeze juice from one lime on top of fillets before serving. Position fresh parsley as garnish.
