CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD
Put on a better-for-you fish fry-featuring cornmeal-crusted trout and a cool salad-and still have cash to spare!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- 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, reducing heat if necessary.
- Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 1 g, Protein 26 g, SaturatedFat 3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
