Pan-Seared Trout with Crispy Toastie
A Thai-inspired dish featuring pan-seared trout served with a crispy toastie and a side of fresh herbs.
Ingredients
- ●2 trout fillets1 pound, 4 ounces each
- ●1 cup all-purpose flourfor dusting
- ●1 cup panko breadcrumbsfor coating
- ●4 tablespoons unsalted buttersoftened
- ●2 tablespoons fish saucefor marinade
- ●2 tablespoons lime juicefor marinade
- ●2 cloves garlicminced
- ●1/4 cup toasted coconut flakesfor garnish
- ●2 slices brioche breadfor toastie
Instructions
- 1
Preheat a non-stick skillet over medium-high heat.
- 2
Dust the trout fillets with flour, shaking off excess.
- 3
Dip the floured trout in beaten eggs and then coat with panko breadcrumbs.
- 4
Heat butter in a non-stick skillet over medium-high heat.
- 5
Add the coated trout fillets and sear for 3-4 minutes on each side.
- 6
Remove the trout from the skillet and set aside.
- 7
Butter one side of the brioche bread slices.
- 8
Place one slice, butter side down, in a skillet over medium heat.
- 9
Top with a slice of cheese (if using) and another slice of brioche, butter side up.
- 10
Cook until the bread is golden brown and the cheese is melted.
- 11
Serve the pan-seared trout with crispy toastie and garnish with toasted coconut flakes and fresh herbs.