Crispy Trout with Green Onions and Mushrooms

Name: Crispy Trout with Green Onions and Mushrooms
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Trout fillets, 2 (about 6 oz/185 g each); Olive oil, 4 tablespoons (2 fl oz/60 ml); Mushrooms, preferably cremini, 10 oz (315 g), sliced,; Kosher salt and freshly ground pepper; Green onions, 5, cut into 1-inch (2.5-cm) pieces; Gluten-free cornmeal, ¼ cup (2 oz/60 g); Gluten-free flour mix, ¼ cup (1½ oz/45 g), (I like Cup4Cup or Bob’s Red Mill); Fresh flat-leaf parsley, 1 tablespoon chopped; Lemon, 1, cut in half

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

I developed this favorite recipe in Vermont when a friend brought just-caught brook trout to dinner at my cabin. Earthy tasting cremini mushrooms are cooked just until they start to soften for a meatier texture.

Ingredients

Gluten-free cornmeal, ¼ cup (2 oz/60 g)
Gluten-free flour mix

Dinner
Pescatarian
Gluten-free

Method

On a plate, mix the cornmeal and flour. Squeeze one lemon half over the fish and then sprinkle with salt and pepper.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the mushrooms and sprinkle with salt and pepper. Sauté until starting to soften, about 3 minutes. Add the green onions and sauté until the mushrooms are tend