{"id":1644,"date":"2017-05-18T08:00:27","date_gmt":"2017-05-18T12:00:27","guid":{"rendered":"http:\/\/www.chipnaway.com\/?p=1644"},"modified":"2017-05-14T23:35:51","modified_gmt":"2017-05-15T03:35:51","slug":"baked-not-fried","status":"publish","type":"post","link":"https:\/\/www.chipnaway.com\/baked-not-fried\/","title":{"rendered":"Baked, Not Fried"},"content":{"rendered":"
Growing up fishing the clear rivers and streams of Western Montana, I learned early on how to make a delicious trout. Rainbow trout were plentiful, with a flaky, mild meat that even less-fish eaters will appreciate. Guess what? It’s also in our waters in Georgia!<\/p>\n
Rainbow trout is good for those seeking high quality proteins source loaded with Omega-3 Fatty Acids. It’s also a good source of B-vitamins. To get the most of your trout, don’t fry it, bake it!<\/p>\n
Here’s an example of someone who has made it:<\/p>\n
<\/a><\/p>\n More recipe instructions at: https:\/\/cooking.nytimes.com\/recipes\/12682-rainbow-trout-baked-in-foil-with-tomatoes-garlic-and-thyme<\/a><\/em><\/p>\n