Sunrise Crusted Georgia Trout

Sunrise Crusted Georgia Trout

InHarvest Products Used

Ingredients:

Recipe & Photo Courtesy of Chef Tony Santoriello

Yield: 4 fillets

  • 4 - 6 oz. trout fillets
  • 1 T. extra virgin olive oil

Prepped Blend:

  • ½ c. InHarvest Sunrise Blend with Quinoa Flakes®
  • ¾ c. water
  • 1 t. kosher salt
  • ¼ t. granulated sugar

Breading:

  • ⅛ c. brown sugar
  • 1 t. granulated sugar
  • 1 t. crushed pecans
  • ½ T. kosher salt
  • ⅛ t. lemon pepper seasoning
  • ⅛ t. cajun seasoning
  • 1 t. all-purpose flour

 

Directions:

  1. Soak InHarvest Sunrise Blend with Quinoa Flakes® in a medium bowl with water, sugar and salt overnight in refrigeration. Uncover and allow to air dry for two hours.
  2. Combine breading ingredients (minus flour) with prepped Sunrise Blend and fold together.
  3. Coat meat side of trout with 1 teaspoon olive oil and sprinkle evenly with flour. Generously coat meat side of trout with prepped Sunrise Blend and gently pat down to form a thick crust.
  4. Using a large non-stick, pre-heated sauté pan, add 1 tablespoon oil and place trout crust side down first, and cook for 4 minutes on medium heat. Gently turn and cook an additional 4 minutes.
  5. Place trout on a greased baking pan and cook in a pre-heated oven at 350°F for 5 minutes. Remove and allow to rest for two minutes and serve.