Pan-Fried Trout with Cornbread Salad

Name: Pan-Fried Trout with Cornbread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 liters About cornbread cubes (1 in.; see notes); 1 teaspoon ground cumin; 340 grams kale, rinsed; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 teaspoons paprika; 1 teaspoons pepper; 59 milliliters shelled pumpkin seeds (see notes); 79 milliliters chopped red onion; 59 milliliters red wine vinegar; 1 teaspoons salt; 2 slices thick-cut bacon (about 4 oz. total); 454 grams cleaned, boned whole trout, heads and tails removed each), rinsed and each cut into 2 fillets

The recipe Pan-Fried Trout with Cornbread Salad is ready in roughly 45 minutes and is definitely an excellent gluten free, dairy free, and primal option for lovers of Southern food. One serving contains 345 calories, 31g of protein, and 21g of fat. This recipe serves 4. Head to the store and pick up paprika, lemon juice, onion, and

Instructions

Spread cornbread level in a 10- by 15-inch baking pan.

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Cornbread

Spread

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Baking Pan

Bake in a 350 oven until dry and lightly toasted, about 20 minutes.

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Oven

Place in a large bowl.

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Bowl

Add pumpkin seeds, cumin, paprika, salt, and pepper; mix.

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Pumpkin Seeds

Paprika

Pepper

Cumin

Salt

Meanwhile, tear kale leaves away from tough center stems; discard stems.

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Kale

Cut or tear leaves into 2-inch pieces. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.

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Water

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Frying Pan

Add kale and cook until tender to bite, 2 to 3 minutes; drain well. When cool enough to handle, squeeze water from leaves.

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Water

Kale

In a 10- to 12-inch frying pan over medium-high heat, cook bacon, turning often, until browned and crisp; transfer to paper towels to drain.

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Bacon

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Paper Towels

Frying Pan

Drain and discard all but 1 teaspoon fat in pan. When bacon is cool enough to handle, crumble and add to cornbread mixture in bowl.

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Cornbread

Bacon

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Bowl

Frying Pan

Place trout, skin side up, in pan (in batches if necessary) and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 4 minutes longer.

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Fish

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Spatula

Frying Pan

Transfer trout to a plate and cover with foil to keep warm.

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Trout

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Aluminum Foil

Add olive oil and onion to pan and stir often until onion is limp, about 5 minutes. Stir in kale, vinegar, and lemon juice.

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Lemon Juice

Olive Oil

Vinegar

Onion

Kale

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Frying Pan

Add kale mixture to cornbread mixture and mix well.

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Cornbread

Kale

Spoon cornbread salad equally onto four plates and top each serving with a trout fillet.

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Trout Fillets

Cornbread

Equipment

Ingredients

Servings:

1liters

About cornbread cubes (1 in.; see notes)1teaspoon

ground cumin 340grams

shelled pumpkin seeds (see notes)79milliliters

chopped red onion 59milliliters

red wine vinegar 1teaspoons

salt 2slices

thick-cut bacon (about 4 oz. total)454grams

cleaned, boned whole trout, heads and tails removed each), rinsed and each cut into 2 fillets

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Karthauserhof Karthauserhofberg Riesling Kabinett. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 26 dollars per bottle.