Wednesday, October 24, 2012

cornmeal-crusted trout with cucumber raddish salad... 25 minutes

the goods:
4 boneless trout fillets, patted dry
3/4 cup fine cornmeal
4 tablespoons full-fat plain yogurt, divided
2 tablespoons olive oil, divided
1 lemon, cut into wedges, for serving
2 tablespoons roughly chopped fresh dill
1 cucumber, thinly sliced
1 bunch radishes, thinly sliced
Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish.
Combine cucumber, radishes, and dill. Serve alongside fish with lemon wedges.

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