I did not realize how huge this fillet is until I plated it and it blotted out the whole plate, much as your gigantic ass blots out the field of vision of small children. Perhaps I should have cut it in half and made two servings? No matter, there is no way huge quantities of fish isn’t good for a mathematician.
It surely is a thing of beauty.
I wasn’t sure what to do with my trout. If left to my own devices I would probably have done what I usually do, a simple salt and pepper, and fry it up, possibly with some onion. But as I perused some recipes, I came across one called “Lime and Thyme”. You can’t pass up a name like that.
Lime and Thyme involves a marinade consisting in part of… get this, lime and thyme. NO WAI
Salt, thyme, pepper, and garlic.
Mix with olive oil and juice of a whole lime.
I put everything in a zip lock bag, cleverly submerging it under water, using the pressure to squeeze out all the air. I’m supposed to let it marinade for 2 hours, but I was hungry, so I just went ahead and made other dinner plans. Thus, a 2 hour marinade turned into a 24 hour marinade. That just means all the flavors got in there really good, right?
Fry, fry, fry. Are you beginning to grasp how geniusly apt the choice of the title was? I fry everything.
I made a sauce for the linguini with some wine and cilantro, and the marinade, and thar you go.
