COOKING SPOTTED SEATROUT: A simple and delicious way 
to prepare spotted seatrout…ahead on Passport to Texas

This is Passport to Texas 

Anglers who catch and keep their fish can fill their 
freezers with nearly free food. That’s what chef and 
angler Cindy Haenel does. 

11— We don’t let them go unless they’re undersized…we just 
have so much in the freezer, so we do limit ourselves on how 
much we keep. But, yeah, we just love them. They’re so tasty. 
So, we don’t want to throw them back. (laughs).

I met Cindy when she was a chef instructor at Central 
Market. She’s since retired. But not from fishing or home 
cooking. I stopped by her place at lunchtime awhile back, 
just as she was preparing Seatrout...

04— Meuničre style, which is basically lemon and butter with 
some parsley at the end. 

Seasoned trout fillets, dusted with flour, went into a hot 
non-stick skillet coated with melted butter. After three 
minutes per side, she transferred the cooked fillets to 
warm plate which she placed in the oven to keep warm, 
and then made a quick and delicious sauce with lemon 
juice, lemon zest, white wine, parsley…and more butter.

23— Okay. So, now I’m going to taste. Mm…a good amount of 
lemon. Slide it on off of the fire, and then whisk in that last pat 
of butter just to thicken up the sauce. Okay. Dump in the 
parsley. So, taste again—just use a different finger each time for 
tasting. Oh yeah. Okay that’s it. We’re ready to plate and serve.

Hear the full cooking experience on our podcast Under 
the Texas Sky, and find a copy of Cindy’s recipe for 
Seatrout meuničre at underthetexassky.org.

For Texas Parks and Wildlife…I’m Cecilia Nasti. 





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