Crispy Trout with Wilted Watercress

Ingredients

  • Lemon wedges
  • 1 bunch watercress, trimmed
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 boneless trout fillet halves (about 1 ¼ pounds)
  • ¾ teaspoon coarsely ground pepper
  • + 3 more ingredients
    • 1 teaspoon salt
    • 1 teaspoon grated lemon peel
    • 1/3 cup yellow cornmeal

1. Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat. 2. Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over...

View full recipe at SpringPad

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