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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1 1/2 tablespoons unsalted butter, plus more as needed
1 large shallot, finely chopped
1 small tomato, finely chopped
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground pepper
8 ounces thin green beans or haricots verts
3/4 cup cornmeal
8 3-ounce trout fillets, pin bones removed
1/2 cup half-and-half

Directions

Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.

Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.

Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.

Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.

Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Cornmeal-Crusted Trout
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter, plus more as needed; 1 large shallot, finely chopped; 1 small tomato, finely chopped; 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh tarragon; Kosher salt and freshly ground pepper; 8 ounces thin green beans or haricots verts; 3/4 cup cornmeal; 8 3-ounce trout fillets, pin bones removed; 1/2 cup half-and-half