Cornmeal-Crusted Trout

2015-06-08
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    380 calorie
  • Fat

    14 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    164 milligrams
  • Sodium

    238 milligrams
  • Carbohydrate

    30 grams
  • Fiber

    4 grams
  • Protein

    33 grams

Ingredients

  • 1 1/2 tablespoons unsalted butter, plus more as needed
  • 1 large shallot, finely chopped
  • 1 small tomato, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon
  • Kosher salt and freshly ground pepper
  • 8 ounces thin green beans or haricots verts
  • 3/4 cup cornmeal
  • 8 3-ounce trout fillets, pin bones removed
  • 1/2 cup half-and-half

Method

Step 1

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. 

Step 2

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. 

Step 3

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. 

Step 4

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. 

Step 5

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 

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