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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 11 |
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This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called Fresh . Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli. Ingredients:
1/2 cup grated parmigiano-reggiano cheese |
4 boneless rainbow trout fillets |
4 lemon wedges |
Directions:
1. Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
2. Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
3. Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
4. Turn the fillets once; cook 2 minutes longer.
5. Serve hot with lemon wedges.
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