This dish looks and tastes like it's fried, but it isn't.
Ingredients
2 10-ounce trout, filleted and boned
3/4 cup dry white wine
1/2 cup fresh lime juice
3 medium scallions, chopped
2 tablespoons finely minced garlic
1/2 cup flour
3 tablespoons coarsely ground cornmeal
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
4 slices fresh lime for garnish*
olive oil cooking spray
Directions
In a small, heavy saucepan, combine wine, lime juice, scallions and garlic. Boil until reduced to 2 tablespoons of liquid, stirring occasionally for about 5 minutes. Set aside.
In a shallow dish, mix flour, cornmeal, salt, oregano, paprika and cayenne.
Dip both sides of fish into flour to coat; shake off excess.
Spray non-stick cooking pan with olive oil cooking spray, add trout. Cook until crisp, about 5 minutes per side.
Boil wine mixture until reduced to glaze. Place four fish filets on individual plates and spoon glaze onto fish.
Twist lime slices and place on top as a garnish. Serve with wild rice.*
