Ingredients

The following ingredients have 2 Servings
  • 2 fresh trout (each about 12 ounces, fillet)
  • 0.25 cup Buttermilk
  • 1 Tbsp medium-hot Mustard
  • Tabasco sauce
  • 1 small Cucumber
  • 1 tart Apple
  • 1 Red onion
  • 0.5 lemon
  • 3 Tbsps low-fat Sour cream
  • 5 ozs low-fat Yogurt (low-fat)
  • 4 sprigs Lemon balm (or mint)
  • salt
  • peppers
  • 1 pinch cane sugar
  • 5 Lettuce (such as romaine lettuce)
  • 2 ozs Cornmeal (or polenta)
  • 2 Tbsps Canola oil

Instruction

  • Rinse trout and pat dry.
  • Mix together buttermilk, mustard and Tabasco to taste in a bowl. Add trout and let marinate for at least 30 minutes.
  • Meanwhile, peel the cucumber, halve lengthwise and scrape out the seeds with a spoon. Cut cucumber into thin slices.
  • Rinse apples, cut into quarters, remove core and seeds and cut into thin slices.
  • Peel onion and cut into thin rings.
  • Squeeze juice from the lemon. In a bowl, stir together sour cream, yogurt, and 1 to 2 tablespoons juice (to taste).
  • Rinse lemon balm, shake dry, pluck leaves and coarsely chop. Stir into yogurt mixture.
  • In another bowl, toss together cucumber, apple and onion, add sugar and season with salt and pepper.
  • Rinse the lettuce leaves, spin dry and tear into bite-size pieces. Add to cucumber mixture and toss to combine.
  • Remove fish from marinade and drain well. Sprinkle with cornmeal to coat both sides, patting to adhere.
  • Heat the oil in a pan over medium heat. Fry the trout until golden brown, about 2 minutes per side. Drain on paper towels and serve with the cucumber salad.