I got tired of the same old thing. Although really it was never the same old thing. I have always improvised to the best of my ability when it comes to cooking fish. But it seemed like it was always what new spices, what new sauces, what new methods of cooking to make the little swimmer taste even better. In recent weeks I have turned to some new, (new for me, but by no means new) and enticing methods of preparation of my lovely trout. I am eating a lot of Mahi-Mahi as usual and I find that Halibut is also a fine contender for this method of preparation while Salmon, one of my favorites doesn't work quite as well. It all started with potato chips. I had a 3lb rainbow that would be best prepared in the cast iron skillet. It had to be filleted by cutting along the backbone to the tail on both sides, removing of course head and tail, I had 2 beautiful pink fillets. Heating the skillet with just a small amount of vegetable oil which produces less smoke than olive oil, I prepared in a small saute pan only a TBSP of butter, a pinch or two of parmesan and then crumbled into smithereens a good handful of Ruffles potato chips. I tossed this around only long enough to coat the chips and removed it from heat. I then patted the trout fillets with a salt & pepper flour mix enough to just dust the flesh side of them, and proceeded to lay them skin side down in the skillet. The oil began to sizzle and I began to coat the flesh side of the trout with my potato chip mix. Once the outside of the trout skin began to curl around the edges I took a spatula and really pressed the chip mixture down pat before flipping the fillets over onto their flesh side. I gave them about 1 and a half minutes before carefully lifting them and tuning them right side up on to the plate. The chips were golden brown and I was ready to eat! But this was only the beginning of my experimentation! Next up was Mahi-Mahi. I usually eat and prepare Mahi with some type of fruit oriented sauce or salsa. Fish and fruit really go hand in hand in so many ways. But potato chips and fruit? I went back to the grocery store looking at every type of chip they had. Jalepeno & sour cream Doritos? uugghh. There were so many. I strayed from the chip aisle thinking about Panko and other bread crumbs as a possibilty even though they've all been done so many times before. And there I was...in the cereal aisle. Ahhh, a whole new realm of possibilties. I immediately thought of my 2 favorite cereals; Cheerios and Crispix. I opted for Crispix and headed home, a fresh piece of Mahi waiting, but not before picking up a little mango and a small can of pineapple. I basically prepared the Crispix the same way but with nearly half the butter, maybe a TSP, and no parm, in a saute pan just enough to lightly coat. The cereal crumbles into minute pieces so I wanted to be careful. I brushed the Mahi with olive oil, added cracked black pepper and a little ginger, then pressed the Crispix mix down on to the top side. Wrapped the fish in foil, leaving a slight gap on top and baked at 425 for about 15 to 20 minutes. Meanwhile, in a Tupperware bowl I diced mango, pineapple, added brown sugar, cilantro and lime juice. Covered the bowl and shook it up and down like I was tossing a salad, then let it chill in fridge. The fish finished great, the Crispix "Crispened" up on top very nicely and I took a metal spatula and lifted it off the skin onto the plate. Toppped it off with the salsa and I had another fun dish. More new cereal experiments to come. Perhaps Cocoa Puffs, Frosted Flakes, Captain Crunch and the dredded Shredded Wheat.