Monday, July 23 2012, 05:39 PM MDT
Pan Seared Rainbow Trout with Caramelized Onions and Garlic
As Aired On July 23, 2012
Recipe Courtesy Chef Bryan Woolley
3-4 fresh rainbow trout, cleaned and descaled
1 cup milk
1 cup flour
3 eggs, beaten
1 cup corn meal
1 tbsp granulated garlic
1 tbsp onion powder
2 tsp salt
2 tsp pepper
2 garlic cloves, minced
½ onion thinly sliced
Additional Salt and Pepper (if needed)
1.) Place the milk in a small bowl or shallow plate. Do the same with the beaten eggs.
2.) Place the flour in a shallow plate as well as the corn meal.
3.) In a small bowl, mix together the granulated garlic, onion powder, salt and pepper.
4.) Dip the prepared fish (cleaned and descaled) in the milk than dredge in the flour. Dip the flour coated fish into the beaten eggs and than dredge in the corn meal. Sprinkle with seasoning inside and out.
5.) Heat an oven proof skillet on the stove.
6.) Add the olive oil. You may need to add a little extra, just enough to cover the bottom of the skillet.
7.) Sauté the onion and the garlic just until fragrant.
8.) Place the trout into the skillet and sear each side for about a minute or until golden in color.
9.) Place the oven safe skillet into a 400 degree oven and finish baking off the trout for about 10 minutes. Fish should be tender and flake away from the bone easily when fully cooked.
10.) Remove trout from oven and gently place on your dinner plate.
11.) Remove caramelized onions from pan and place on top of the trout.
12.) Serve with your favorite side dish and enjoy!
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