Pan-Fried Trout

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Average Rating:

Total Reviews: 37

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  • on April 14, 2013

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    The trout was absolutely delicious! The Dijon mustard flavor really came through. Wow!

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  • on January 27, 2013

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    Fantastic. Took the main idea of the recipe and substituted mint for oregano. The trout did not taste fishy at all, and the skin was absolutely beautiful. Used a cast iron pan. Also, did not have dijon mustard, so used yellow mustard mixed with hot chinese mustard with the lemon juice. The second side, the one that is cooked less, would have benefited from an extra minute or two in the pan. For the bread crumbs I used a mortar and pestle on old Safeway bread, and mixed that with salt, lemon rind, red pepper flakes, two cloves of garlic, and fresh mint. Whole trout, skin on. Thank you Anne!

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  • on December 22, 2012

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    FANTASTIC! This was my first time trying trout and I LOVED it. The only problem I had was that the coating came off on parts of my fish, other than that this was great.

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  • on December 10, 2012

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    Loved it!!! I used panko breadcrumbs and skipped the butter at the end to cut down on fat and it was great!! I served it over Wild and brown rice and it was a great meal...even the kids liked it!

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  • on December 10, 2012

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    Fabulous recipe for trout! I've always used cornmeal and flour but I will be using this from now on!

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  • on November 17, 2012

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    One of the best recipes, had fantastic flavor and easy to make.

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  • on September 30, 2012

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    Made this last night to rave reviews! Chef Anne you're a genius

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  • on August 29, 2012

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    Great recipe! I used tilapia instead of trout. It was very flavorful and citrusy. I liked the multiple layers of lemon that the recipe called for. I tried baking it in the oven the second time I made this, but I definitely found the pan-fried in olive oil method to be tastier and a better texture. The oven-baked fish became soggy after adding the butter & lemon mixture on top. This will be a go to recipe for me. I plan to try it on chicken sometime too.

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  • on April 05, 2012

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    Great recipe!! I love anything Anne Burrell!! I used Panko instead of breadcrumbs and it was wonderful or sexy as Anne Burrell might say

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  • on March 04, 2012

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    This dish is fantastic. I used fillets instead of the whole fish, and cut down the cooking time to 2 minutes per side in a very hot skillet. This will definitely impress your family and friends.

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