Uncooked unenriched white cornmeal
¼ tsp, (additional to season fish)
⅛ tsp, coarsely ground (additional to season fish)
Uncooked rainbow trout
24 oz, 2 whole trout, cleaned
1 medium, four wedges
- Combine the almonds, cornmeal, salt, and pepper in a food processor or blender and grind to a fine consistency. Transfer to a large, flat plate or a sheet of wax paper. Spray the trout with olive-oil nonstick spray and season with additional salt and pepper, including the cavities of each fish. Roll in the nut mixture to coat all over.
- Melt the butter in a large nonstick skillet over medium heat. Add the trout and brown about 5 minutes on each side. Cover, reduce the heat to low, and cook until the fish is just opaque in the center, 2–3 minutes on each side. Serve with lemon wedges.