Recipe of Super Quick Homemade Brad's trout picatta over Caesar broccoli slaw

by Aferrera

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Be sensible when you do your food shopping. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and eat something great. Fill your pantry shelves with nutritious foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to brad's trout picatta over caesar broccoli slaw recipe. To cook brad's trout picatta over caesar broccoli slaw you only need 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Brad's trout picatta over Caesar broccoli slaw:

  1. Use of For the slaw.
  2. Get 4 of LG broccoli stems.
  3. Take 2 of carrots.
  4. Use of Brads Caesar dressing.
  5. Prepare of For the fish.
  6. Provide 4 of trout.
  7. Prepare 2 cups of flour.
  8. Prepare 1 tsp of each, garlic powder white pepper and paprika.
  9. Take 2 of eggs beaten.
  10. Take 2 cups of corn meal.
  11. You need of For the sauce.
  12. Take 3 tbs of butter.
  13. Get 1 of LG shallot, minced.
  14. Take 1 tsp of minced garlic.
  15. Provide 4 tbs of vodka or white wine.
  16. Prepare 3 tbs of the flour mixture for the fish.
  17. Provide of Juice of 1 lemon.
  18. Prepare 1 tsp of granulated chicken bouillon.
  19. Get of Whipping cream.
  20. Provide 2 tbs of capers.
  21. Prepare 3 tbs of shredded parmesan cheese.

Steps to make Brad's trout picatta over Caesar broccoli slaw:

  1. In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Set aside..
  2. Filet the trout. Remove rib bones and skin. Mix flour and spices in a shallow pan. Dredge fish in it and place in the refrigerator for a few minutes..
  3. Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Add garlic and cook 2 more minutes. Deglaze pan with vodka or wine. Cook out moisture. Add flour and cook 2 more minutes. Add lemon juice and stir in. A little at a time add cream and mix in, stirring constantly, until you have a smooth gravy like sauce. Add bouillon, cheese, and capers. Now here is my secret to the rich color of the sauce. Turn heat to low and let sauce sit on the burner..
  4. Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish..
  5. Heat a half inch of oil in a frying pan on medium..
  6. Set up battering station. First flour, then beaten egg, then cornmeal..
  7. Take fish out of fridge. Dredge in flour again. Then egg. Then cornmeal. Fry on each side until golden brown. Remove to paper towels to drain..
  8. Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy..

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