Ingredients
- 1 large red grapefruit
- 4 6-ounce skinless trout fillets
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1 large egg beaten with 1 tablespoon water
- Yellow cornmeal, for dredging
- 3 tablespoons unsalted butter, chilled
- 8 large sage leaves
- Vegetable oil, for frying
- 1/4 cup water
Description
F&W's Marcia Kiesel Coats Trout Fillets With Cornmeal Before Frying Them To Create A Crunchy Crust With A Pleasant Sweetness. Crispy Sage Leaves And A Buttery Grapefruit Sauce Elevate This Otherwise Simple Dish.
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