Pan-Fried Trout With Red Chile Sauce

Calories 378 Fat 19 g Saturated fat 4 g Cholesterol 90 g Carbohydrates 19 g Dietary fiber 3 g Protein 34 g Sodium 485 g

Pan-Fried Trout With Red Chile Sauce
Adapted from webmd.com
Pan-Fried Trout With Red Chile Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

Ingredients

  • 1/2

    cup buttermilk

  • 2

    tablespoons regular or coarse mild-to-medium-hot red New Mexican chile powder, divided

  • 1/2

    teaspoon salt

  • 3/4

    cup cornmeal

  • 4

    trout fillets, (5 ounces each), skin on

  • 4

    teaspoons canola oil, divided

  • 2

    teaspoons unsalted butter

  • 1

    medium shallot, minced

  • 1

    cup reduced-sodium chicken broth

  • 1 1/4

    teaspoons Worcestershire sauce

  • 2

    tablespoons pine nuts, toasted

Directions

1. Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl. Place cornmeal in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in the cornmeal. 2. Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it’s OK if the pan is crowded). Transfer to a plate and keep warm. Repeat with the remaining oil and fillets. 3. Add butter and shallot to the pan; cook, stirring, for 1 minute. Stir in the remaining 1/2 tablespoon chile powder. Increase heat to medium-high. Add broth and Worcestershire; cook until the sauce is reduced by about one-third, 2 to 3 minutes. Pour the sauce over the trout and sprinkle with pine nuts.

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