Cornmeal and Thyme Crusted Trout with Tomato Relish


For the Tomato Relish:

  • 1 cup tomatoes, diced
  • ½ cup yellow onions, diced
  • ½ Fresno chili pepper, seeds removed and finely diced
  • ½ teaspoon celery seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon sugar
  • 2 tablespoons red wine vinegar

For the Cornmeal and Thyme Crusted Trout:

  • 4 (5-6 ounce ) Riverence Trout Fillets, thawed and patted dry
  • Oil for frying
  • 1 cup all purpose flour
  • 2 teaspoons Old Bay® Seasoning
  • 1 cup cornmeal
  • 2 teaspoons fresh thyme leaves
  • 3 eggs
  • 1 tablespoon ground cumin
  • Lemon wedges

For the Tomato Relish:

  1. Mix together all ingredients and let stand for 20-30 minutes for flavors to meld. Keeps in refrigerator up to two weeks.

For the Cornmeal and Thyme Crusted Trout:

  1. Pre-heat grill to medium high heat. Trout can also be cooked on a cast iron skillet on stove.
  2. Spread flour onto a pie plate and blend in Old Bay Seasoning. Spread cornmeal onto a large plate and stir in thyme leaves.
  3. Crack eggs into a large bowl and beat lightly with a fork.
  4. Dredge trout in the flour, dusting off excess. Dip trout into egg, and then dredge in cornmeal and thyme mixture, pressing to adhere.
  5. Place skillet on grill, add the oil and heat oil before placing the trout carefully into the pan.
  6. Cook until golden brown, about 4 minutes on each side.
  7. Garnish with Tomato Relish and serve with lemon wedge.

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