Wednesday, June 13, 2012
Cornmeal Crusted Trout
4 trout filets - deboned
1 cup corn meal
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
Mix together cornmeal and dry spices in a shallow plate or bowl.
Heat about 4 TBSP coconut oil in a large skillet. Dredge filets in cornmeal mixture and cook about 4 minutes on each side - starting with skin side facing up.
Remove from pan and top with a dollop of herb butter! Moist, flavorful and you can even eat the skin! (Make sure to take the scales off though).
Make a yummy sandwich on toasted bread with stone ground mustard, bacon, cabbage and tomato!!