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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Cornmeal-Crusted Trout with Cucumber-Radish Salad
Ingredients Ingredient Checklist 4 boneless trout fillets (1 pound total), patted dry Salt and pepper 3/4 cup fine cornmeal 3/4 cup full-fat plain yogurt, divided 2 tablespoons olive oil, divided 1 lemon, 1/2 juiced and 1/2 cut into wedges 1/3 cup roughly chopped fresh dill, divided 1 cucumber, thinly sliced 1 bunch radishes, thinly sliced
Cook’s Notes Yogurt helps the cornmeal adhere and gives the mild fish a pleasant tang. When eating, watch out for small pin bones, which often remain even in boneless fillets.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Cornmeal-Crusted Trout with Cucumber-Radish Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Cornmeal-Crusted Trout with Cucumber-Radish Salad
Cornmeal-Crusted Trout with Cucumber-Radish Salad
Ingredients
Ingredients
- 4 boneless trout fillets (1 pound total), patted dry Salt and pepper 3/4 cup fine cornmeal 3/4 cup full-fat plain yogurt, divided 2 tablespoons olive oil, divided 1 lemon, 1/2 juiced and 1/2 cut into wedges 1/3 cup roughly chopped fresh dill, divided 1 cucumber, thinly sliced 1 bunch radishes, thinly sliced
Directions
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.
Cook’s Notes Yogurt helps the cornmeal adhere and gives the mild fish a pleasant tang. When eating, watch out for small pin bones, which often remain even in boneless fillets.
Cook’s Notes
Yogurt helps the cornmeal adhere and gives the mild fish a pleasant tang. When eating, watch out for small pin bones, which often remain even in boneless fillets.
Reviews
Add Rating & Review 35 Ratings 5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
Reviews
Add Rating & Review 35 Ratings 5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
Add Rating & Review
35 Ratings 5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
35 Ratings 5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
35 Ratings 5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
5 star values: 3 4 star values: 7 3 star values: 15 2 star values: 6 1 star values: 4
All Reviews for Cornmeal-Crusted Trout with Cucumber-Radish Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornmeal-Crusted Trout with Cucumber-Radish Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
