![]() Turn on the broiler and roast the fish for another 5-7 minutes, until. Roast the fish in the preheated oven for 10-15 minutes. ![]() Rub the olive oil over the top surface of both fish. Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs. Top bottom halves with lettuce, tomatoes, shallot, and fried redfish drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. In a small bowl combine the butter, salt, pepper, garlic and paprika. Season the fish with salt and pepper on both sides and in the inside cavity as well. Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Remove using a spider strainer, and let drain on paper towels. Fry fish until golden brown, 4 to 5 minutes. Dredge in flour mixture, shaking off excess. This Oven-Baked Steelhead Trout is a quick and easy seafood recipe you can have on the table in just 30 minutes. Working in batches, dip fish in egg mixture, letting excess drip off. In a medium bowl, whisk together eggs and 1 tablespoon water. In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a large bowl, sprinkle fish with salt set aside. Add fish first, then top with salsa mixture, sliced avocado and lime.Ħ (6-inch) loaves French bread, halved lengthwise and toastedġ head Bibb lettuce, cored and shredded (about 6 ounces)ģ large beefsteak tomatoes, cored and cut crosswise into ¼-inch-thick slices (about 2 pounds)ġ medium shallot, cut lengthwise into ⅛-inch-thick slicesįill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°. Place corn tortillas on baking pan and bake for 3 to 6 minutes or until warm and slightly browned. Once fish is done, remove from oven and set aside. Allow the fillets to bake for 10 to 12 minutes or until fish flakes with a fork. Remove trout fillets from zip lock bag (after allowing to marinade overnight) and place on baking sheet. Pulse in food processor until mixture reaches a chunky salsa-like consistency. Add cilantro, juice of 2 limes, 2 tsp salt, 2 tsp black pepper and 2 tablespoons champagne vinegar. Once vegetables are room temperature, peel off skin, cut into 1 inch pieces and place in food processor. Allow to cook until outsides are lightly charred, then place in zip lock bag and leave sealed until cooled to room temperature. Place tomatoes, jalapenos, red onion and yellow onion on grill. Marinate trout fillets overnight in zip lock bag in fridge with mixture of 2 cups of mojo marinade and a few leaves of cilantro.
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