Pretzel Crusted Trout with Steamed Zucchini, Sun Gold Tomatoes and Honey Mustard Sauce
Yield: 4 Servings
For the Clear Springs Trout:
4 Clear Springs® Rainbow Trout Natural Fillets, thawed
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons mustard (yellow, Dijon, or grain)
2 cups pretzels, crushed in a food processor or in a zip top bag with a mallet
¼ cup olive oil
For zucchini and tomatoes:
1 large zucchini, diced into ¾ inch pieces
1 clove garlic, minced
½ pint sungold tomatoes (any tomatoes can be substituted)
1 teaspoon olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
For honey mustard:
¼ cup mustard of your choice
¼ cup honey
Season trout with salt and pepper, then spread the mustard evenly on each fillet. Coat each fillet with pretzel crumbs and press to help crust adhere to the trout fillets.
Heat oil on high in a fry pan or skillet until oil shimmers. Add trout fillets, crumb side down. Cook until golden brown, approximately 5 minutes, then flip and cook for 2 more minutes on the other side.
In another pan, sauté zucchini, garlic and tomatoes in olive oil until tender and season with salt and pepper.
Mix mustard and honey together and set aside.
Spoon the zucchini-tomato mixture onto a plate. Lay trout on top and drizzle honey mustard sauce on top of fish.