On Mon, 07 Sep 2009 11:22:26 -0700, Todd wrote:

Hi All,

A friend of mine says he loves Garlic on his trout.
I would rather not waste a pan of good trout
trying this out. Any one have an comments?

UM, OK - I like garlic, lots in/on some things, a little on others, and none on
some things. I don't know if you like garlic or in what amount you might like
it and on what. I think a little garlic on all but the mildest of fish dishes
can be good, but you might not.

Also, would you bother brining them?

It would depend on the "cooking" method. With a simple and quick pan-saute in
some form of fat, brining isn't necessary nor will it help an appreciable
amount.

Many thanks,
-T

My typical recipe: olive oil, butter, rosemary,
salt, pepper

HTH,
R