Cornmeal Crusted Trout With Warm Tomato And Tarragon Salsa Food

CORNMEAL-CRUSTED TROUT

Steps:

• Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
• Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
• Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
• Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
• Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g

CORNMEAL-CRUSTED TROUT WITH WARM TOMATO AND TARRAGON SALSA

Steps:

• Whisk flour, cornmeal, chili powder, and salt in 13x9x2-inch baking dish to blend. Pat trout dry with paper towels. Sprinkle trout cavities with salt and pepper. Coat trout with cornmeal mixture. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Add 2 trout to each skillet and cook until trout are opaque in center and crisp on outside, about 4 minutes per side. Transfer trout to plates.
• Wipe out 1 skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat. Add onion, garlic, and serrano chili. Sauté until onion is tender, about 2 minutes. Add tomatoes, clam juice, lemon juice, and honey. Cook just until liquids begin to simmer, about 2 minutes. Remove skillet from heat. Stir in tarragon. Season salsa to taste with salt and pepper.
• Spoon salsa over trout. Sprinkle with pumpkin seeds and serve.
• *Ancho chili powder is available in the spice section of most supermarkets.

CORNMEAL BATTERED TROUT

Steps:

• Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
• In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
• Garnish with lemon slices and flat-leaf parsley leaves.
• Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

CORNMEAL-CRUSTED TROUT/CATFISH

Steps:

• Beat egg with water in a shallow bowl.
• Roll trout in the flour.
• In a small paper or large ziplock bag, combine cornmeal, chopped nuts, salt, pepper, paprika, and ground cumin.
• One piece at a time, dip fish in egg and then place in bag and toss to coat.
• Heat veggie oil in frying pan over medium heat.
• Fry fish in oil, turning once, till both sides are brown (approx 10 minutes total).
• You can tell when the fish is done, because you can flake it with a fork.
• My hubby likes to sprinkle a little lemon or lime juice on his fish, but I like it just the way it is!

CORNMEAL BREADED TROUT

Steps:

• Spray a large skillet with olive oil-flavored cooking spray; set aside.
• In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce.
• Whisk egg whites until frothy.
• Blend in cornmeal; add trout fillets turning to coat.
• Set skillet over medium-high heat.
• When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes.
• Spray side-facing up with cooking spray and turn fillets.
• Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes.
• Serve with lemon wedges and extra hot sauce on the side.

CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD

Steps:

• Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.
• Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.

CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER

Steps:

• Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with ½ teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with ½ tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.

CORNMEAL-CRUSTED TROUT

Steps:

• To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
• Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
• Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper. Place the eggs in a large shallow bowl. Add a few tablespoons of water, season with salt and pepper, and whisk until combined. Place the cornmeal on a large plate and season with salt and pepper.
• Add the reduced cream to the lobster stock and stir to combine. Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through. Keep warm.
• Season both sides of each fillet with salt and pepper. Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off. Finally dredge the same side in the cornmeal and tap off any excess.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes. Turn over and continue cooking until just cooked through, 2 to 3 minutes. Repeat with the remaining 2 fillets, butter, and oil.
• Ladle some of the sauce onto large plates or shallow bowls and top with the trout. Garnish with watercress leaves.