Cornmeal-Crusted Trout

Name: Cornmeal-Crusted Trout
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters cornmeal; 2 Tbsps chopped fresh tarragon; 118 milliliters half-and-half; 227 grams thin green beans or haricots verts; 4 servings Kosher salt and freshly ground pepper; 1 large shallot, finely chopped; 1 small tomato, finely chopped; 680 grams trout fillets, pin bones removed; 2 Tbsps unsalted butter, plus more as needed; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Cornmeal-Crusted Trout a try. One portion of this dish contains roughly 41g of protein, 21g of fat, and a total of 483 calories. This gluten free and pescatarian recipe serves 4. Head to the store and pick up kosher salt and pepper, tomato, wine vinegar, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Melt 1/2 tablespoon butter in a skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tarragon

Shallot

Vinegar

Tomato

Water

Remove from the heat.

Place the green beans in a large microwave-safe bowl.

Ingredients you will need

Green Beans

Equipment you will use

Microwave

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.

Ingredients you will need

Salt And Pepper

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess.

Ingredients you will need

Cornmeal

Fish

Equipment you will use

Bowl

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. (

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Add more butter between batches, if needed.)

Ingredients you will need

Butter

Transfer the fish to plates.

Ingredients you will need

Fish

Return the sauce to medium heat.

Ingredients you will need

Sauce

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.

Ingredients you will need

Tarragon

Butter

Salt