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Broiled Speckle Trout with Blue Cheese Cream Sauce

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Broiled Speckle Trout with Blue Cheese Cream Sauce

  • 2 speckled trout fillets (or any other mild fish)
  • 1/4 cup milk
  • 1/4 cup all purpose flour (with 1 tablespoon of Tony's Chachere's added and mixed into flour)
  • 1/3 cup Parmesan cheese
  • 1-2 tablespoons Tony's Chachere's
  • 3 tablespoons Panko bread crumbs
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

Pour milk in one bowl.  Pour flour mixture onto a plate.  Mix Parmesan cheese, Tony's, panko, pepper, and olive oil together in a bowl and then pour onto a plate.  Dip fillets in milk, then flour, then milk again, and then press each filet into cheese/panko mixture on each side making sure the surface of the fish is almost completely covered.  Place each filet on a baking sheet covered with foil and into oven on broil 3 min on each side (on oven rack directly in middle of oven).  The crust of the fish should look golden brown.

Blue Cheese Cream Sauce

  •   1.5 teaspoons of sour cream
  • 2 tablespoons greek yogurt
  • 1 tablespoon Riesling vinegar or any white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 2-3 oz blue cheese crumbles
  • 2-3 tablespoons heavy cream

Add all ingredients to a small pot and heat over low-medium heat for 7-10 min stirring occasionally.

After fish is cooked and plated, add cream sauce on top of fish and serve.  I served with green beans and garlic bread.  I just butter bread and sprinkle with garlic powder and garlic salt and bake until toasted.

Origin: http://www.eccentriccharters.net/redfish-speckled-trout-recipes.htm (for fish)

http://www.foodnetwork.com/recipes/alton-brown/blue-cheese-dressing-recipe/index.html (for sauce)