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CRISPY TROUT WITH WILTED WATERCRESS
4 boneless trout fillet halves
1/3 cup yellow cornmeal
1 teaspoon grated lemon peel
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon lemon juice
1 bunch watercress, trimmed
Lemon wedges
Combine meal, lemon, salt and pepper in shallow dish, moisten trout with cold water and dip in cornmeal mixture, turning to coat. Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, turn over, fry until opaque in center, transfer trout to platter.
Add 1 tbsp oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds, season to taste with salt and pepper. Top trout with watercress, garnish with lemon wedges and serve. Makes 4. |
