Spicy Panko-and-Horseradish Crusted Trout

///Spicy Panko-and-Horseradish Crusted Trout
Spicy Panko-and-Horseradish Crusted Trout

Spicy Panko-and-Horseradish Crusted Trout

Yield: 12 Servings

Ingredients:

  1. 2 1/4 cups panko (Japanese) bread crumbs
  2. 1/2 cup thinly sliced green onions
  3. 1/2 cup coarsely grated fresh horseradish root
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon cayenne pepper
  6. 1/2 cup extra virgin olive oil
  7. 2 tablespoons lemon juice
  8. 12 (6 oz.) Rainbow Trout Natural Fillets
  9. 3/4 cup spicy brown mustard (such as Gulden’s)

Directions:

  1. Preheat oven to 350°F (convection 325°F). In a small bowl, combine panko, onions, horseradish, salt and cayenne. Add olive oil and lemon juice; stir to combine.
  2. Place trout fillets skin-side down on a foil-lined sheet pan; spread each fillet evenly with mustard. Coat each fillet with 1/4 cup panko mixture. Bake for 7 minutes.
  3. Preheat broiler; place fillets under broiler for 1 to 1 1/2 minutes to crisp the coating, watching carefully to avoid burning. Serve immediately.