Kirt's Favorite Fish Recipes

Clean trout.
Spinkle a little basil in body cavity.
Fry in medium-to-hot pan with butter, white wine, and basil.
Flip fish after a few minutes.
Fry on back if the fish is big.
Add chopped green onion and sliced almonds near end of cooking time
(the later you add them, the crisper they'll be).
Fish is done when skin comes off when touched AND
meat in thickest part has turned from translucent to white.
Cooking time varies; 4 to 5 minutes per side is typical.
At table, add salt and pepper to taste.  Serve with rice.  

Clean salmon.  
Salmon mush be able to fit into oven!
Place whole salmon in shallow glass dish or whatever is handy.
Put into body cavity a few slices of butter, ground black pepper,
basil, and rosemary (or whatever spices you like).
Pour a little white wine into dish, as well as more butter and
the above seasonings.
Bake at 400 F for about 12 minutes per inch of thickness.
Flip the fish about halfway through baking.  
Check that there's still wine in the dish, as this keeps it
from drying out.
Fish is done when skin is loose to the touch and meat in the
thickest part has turned from tranluscent to pink or white,
and is slightly flaky. (I cut into it to check.)
Serve with rice.

Clean salmon.  
Cut into steaks 1 to 1.5 inches thick.
Barbecue with the cover on over medium-to-hot coals 
for 10 to 14 minutes.
Flip about halfway through the time.
Fish is done when skin is loose to the touch and meat in the
thickest part has turned from tranluscent to pink or white,
and is slightly flaky.
Serve with salt and pepper or lime-dill sauce.
It's that simple!