| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | c | All-purpose flour |
| 4 | Boned trout, heads discarded | |
| Halved lengthwise | ||
| 8 | tb | Butter |
| 1 | tb | Vegetable oil |
| 3/4 | c | Hazelnuts, chopped |
| 1/3 | c | Fresh lemon juice |
| 1/2 | c | Chopped fresh parsley |
| Lemon wedges |
INSTRUCTIONS
Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.
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