Pan-fried Trout with Smoked Salmon

Pan-fried Trout with Smoked Salmon
Photo by Thomas J. Story


  • 1 pound (2 pts.) mini multicolored bell peppers, stemmed, seeded, and cut in half lengthwise
  • 8 thin slices smoked salmon* (4 to 5 oz. total)
  • 6 to 7 tbsp. extra-virgin olive oil, divided
  • ½ cup cornmeal
  • 8 whole trout (4 1/2 lbs. total), cleaned, boned, rinsed, and at room temperature
  • 2 limes, cut in wedges
  • About 1 tsp. kosher salt, divided

1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). Stuff each with a single layer of smoked salmon, dividing evenly. In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly. 2. Pour 2 tbsp. oil into eac...

View full recipe at My Recipes


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