YIELD: 4 servings
4 trout filets
4 tsps. kosher salt
2 tsps. ground black pepper
2 Tbsps. 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” pieces
1 clove garlic, minced
½ pint tomatoes
1 tsp. olive oil
2 tsps. kosher salt
1 tsp. ground black pepper
For honey mustard:
¼ cup mustard of your choice
¼ cup honey
1. 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.
2. Heat oil on high in a frying 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.
3. In another pan, sauté zucchini, garlic and tomatoes in olive oil until tender and season with salt and pepper.
4. Mix mustard and honey together and set aside. Spoon zucchini-tomato mixture onto a plate. Lay trout on top and drizzle honey mustard sauce on top of fish.
Photo and recipe: Clear Springs
