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Wisconsin Aquaculture Association, Inc. September 10, 2010 09:03 PM US Central |
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INGREDIENTS: 1/2 c dried bread crumbs 1 Tbsp grated lemon peel 1/4 c half & half 2 tsp paprika 1 egg 2 tsp dried oregano 1/4 tsp sugar 1/2 tsp coarse (Kosher) salt 6 boneless trout filets (6-8 oz) 1/2-1 tsp dried red pepper 1 c lime-watercress sauce
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DIRECTIONS: Preheat oven to 450 deg. F. Lightly grease baking sheet or line with foil. Mix the bread crumbs, lemon peel, paprika, oregano, salt and red pepper in a shallow baking pan. Lightly beat the half & half, egg and sugan in a small bowl. One at a time, dip the fish fillets first in the egg mixture and then in the crumb mixture. Arrange fillets on the prepared baking sheet and bake until sizzling & cooked through, 12-14 minutes. Serve immediately with lime-watercress sauce alongside.
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| Serves: Makes 6 servings. |
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