Here's a portrait of the tasty trout we made this week. We caught fish during our vacation, but were in catch-and-release mode. I think there were only two that approached pan-size anyway. The trout you see here are from the fish market down the street. Aren't they lovely?
I had never cooked fish with heads still attached before, so that was a fun experience. Very easy, although they came off when I flipped the fish. Apparently they need to be fairly supported.
I wasn't sure how the kids would react, but we decided to dive in and present it as a cool, fun thing. Fortunately, it went over well. Our 3-year-old was thrilled to cook fish this way, and ate an entire one for herself. She kept saying, "I love it!" Our 1-year-old didn't touch any of it. He's likely more interested in seeing them swim than fry at this stage.
I used a recipe from an old Bon Appetit and mistakenly added all of the Cajun seasoning to the vinagrette, not dividing it as the recipe indicates. Fortunately I tasted it before using the sauce and realized my mistake. Had enough ingredients left to remake the sauce and it came out nicely. I backed way off on the seasoning for the fish to make it less spicy for the kids.
Here's the menu if you're curious: Trout w/Tropical Fruit Salsa and Mixed Greens