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Make It: Almond-Crusted Trout with Israeli Salad and Crispy Broccoli

Posted Jun 03 2010 7:07am

I had my friends Lin-Chi and her boy Celsius over for dinner the other night, and I wanted to make something light, summery, easy, and (of course) tasty. I had some lake trout I needed to cook, so I knew that would be the star of the show, but how to make it interesting?

Almond meal, guys, almond meal. I took a pound of fish and cut it into three pieces. I dipped each piece in an egg wash and then coated it in seasoned almond meal (almond meal with salt, pepper, and Trader Joe’s 21 Seasoning Salute). Then, I threw the fish into a hot pan with melted butter and let it cook for about 7-8 minutes on each side. The almond meal + egg formed a crispy, delectable crust for the flaky trout.

As I was prepping the fish, I roasted a head of broccoli with butter, salt, and pepper, and roasted it for 30 minutes at 400 degrees. At that temp, the broccoli gets very crispy, which is the way I like it.

I also chopped some fresh veggies (organic carrot, roma tomato, and cuke) for a lettuce-less salad simply dressed with white wine vinegar, olive oil, and a dash of pepper. I know that’s not the classic Israeli salad, which has tomato, cucumber, and red onion, but it’s pretty close. I love salads without lettuce!

Lin-Chi and Celsius brought some roasted potatoes from Whole Foods, which rounded out the meal. It was a bright, refreshing dinner that left us satisfied but not weighed down.

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