Polenta Encrusted Trout

Farmed trout, under the market name of rainbow or steelhead trout, is an excellent choice for sustainable seafood.

• 4 Farm Raised Trout Filets
• 2 Eggs
• 1 Tsp Dried Thyme leaves
• ½ Cup uncooked polenta
• Juice and Zest of 2 Limes
• Kosher Salt
• Pepper
• 4 Tbsp Olive Oil

Preheat oven to 200º. Remove any bones (pliers work well) or sinew from Trout filets. Cut Trout filets in half to make them easier to work with. Season Trout with salt and pepper.

Combine Polenta, lime zest, lime juice, and thyme in a bowl. Add enough hot water to make a paste (approx ¼ cup).

Beat eggs in bowl large enough to dip trout into. Place polenta paste in equally large bowl.

Heat 1 Tbsp olive oil in sauté pan over high heat until hot. Dip the Trout top side only (the side that didn’t have the skin) into the egg wash and then the polenta paste. Place in pan top side down and cook until crispy (approx 1 ½ min). Flip and cook until done (approx 1 min). Place in oven on paper towel to stay warm. Repeat with remaining Trout.

Serve with mixed green salad with a light vinaigrette or warm blanched green beans with vinaigrette.