[Skylar]

Sam and I cooked up some Speckled Trout a couple of nights ago and her eare some pictures along with the recipe...
Trout—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet. Added some pper--no salt.

I put a bit a pepper and no salt and placed in the oven at 375.

I made a sauce—
I used Makers Mark,- half a cup and began to reduce it over low heat till it became thick. Do this slowely and in the begginging while you prep everything.

In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and some fresh sage and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the trout.