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Grilled Trout Almandine
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TROUT ALMANDINE

 

INGREDIENTS

5 oz filet of trout (can be catfish, snapper, redfish, or any fresh fish that is available)

2 tbsp sliced toasted almonds, crumbled

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

Zero fat cooking spray

DIRECTIONS

Crumble almonds in mixing bowl. Add all seasoning and stir well. Spray trout with zero fat cooking spray and dredge in almond mixture. Spray sauté pan with cooking spray and place trout in pan for 4 minutes on the

first side. Carefully turn over with spatula and sear for an additional 3 minutes (for a thick piece of fish,

add 2 minutes).

 

RADISH REMOULADE SALAD

INGREDIENTS

1 tbsp minced garlic

1 tbsp diced green onion

1 dash of hot sauce

1 tbsp diced celery

2 tbsp of creole mustard

3 tbsp fat-free plain yogurt

1 tbsp fat-free cream cheese

½ lemon squeeze

½ tsp black pepper

1 large radish with leaves

2 cups radish leaves or bitter greens 4 tbsp sliced red onion

1 small tomato, sliced

Zero fat cooking spray

1 hard-boiled egg white

DIRECTIONS

Make 4 portions of remoulade sauce by mixing garlic, green onion, hot sauce, celery, creole mustard, yogurt, cream cheese, black pepper and lemon squeeze in a mixing bowl. Thinly slice radish heart and place in sauté pan that is sprayed with zero fat cooking spray. Brown radish slices on both sides, then remove from heat.

Place radish greens in pan and sear slightly. Remove from heat and slice greens in julienne strips. Boil egg and remove yolk. Slice egg white for garnish on salad.

Place greens on bottom of plate, then pour 1/4 remoulade sauce on top of 1/4 greens. Place trout on top of remoulade sauce. Layer onion slices, tomato slices, radish hearts and egg whites around the edge of the greens to garnish and complete this dish.