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Ингредиенты
- 2 x fresh papaya peeled, seeded, and finely diced
- 2 x tomatillos finely diced
- 1/4 c. finely-minced red onion
- 2 x garlic cloves finely minced
- 1 x jalapeno finely minced
- 1 Tbsp. honey
- 1/4 c. fresh lime juice
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 1 x Spanish onion coarsely minced
- 1 Tbsp. coarsely-minced garlic
- 1/4 c. red wine vinegar
- 2 x ripe papayas peeled, seeded, and coarsely minced
- 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
- 2 c. rice flour Salt to taste Freshly-grnd black pepper to taste
- 3 lrg Large eggs
- 3 Tbsp. lowfat milk
- 2 c. white cornmeal
- 4 whl trout - (8 ounce ea) scaled, gutted
- 6 Tbsp. vegetable oil
Инструкции
- Papaya Salsa: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
- Papaya Sauce: Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the wine and cook till reduced by half. Add in the papaya and cook till soft. Place mix in a blender and blend till smooth. Season with honey and salt and pepper to taste.
- Trout: Place rice flour in a medium bowl and season with salt and pepper. Mix Large eggs and lowfat milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
- Preheat oven to 375 degrees. Season trout with salt and pepper, dip into rice flour, then egg mix then cornmeal. Repeat with remaining trout.
- Heat 3 Tbsp. of the oil in a large skillet till almost smoking. Saute/fry 2 trout at a time till golden on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 min till just cooked through.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 4 servings | |
| Calories 892 | |
| Calories from Fat 397 | 45% |
| Total Fat 44.86g | 56% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.53g | |
| Cholesterol 203mg | 68% |
| Sodium 114mg | 5% |
| Potassium 1131mg | 32% |
| Total Carbs 94.26g | 25% |
| Dietary Fiber 7.9g | 26% |
| Sugars 21.25g | 14% |
| Protein 29.2g | 47% |
