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.
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