Spicy Wasabi and Panko Crusted Rainbow Trout

  • 3/4 cup panko bread crumbs
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons wasabi paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
  • 1/4 cup spicy brown mustard
  1. Preheat oven to 350° F. In a small bowl, combine panko, onions, wasabi, salt and cayenne. Add olive oil and lemon juice; stir to combine.
  2. Place trout fillets skin-side down on a foil-lined sheet pan; spread each fillet evenly with 1 tablespoon mustard. Coat each fillet with 1/4 cup panko mixture. Bake for 7 minutes.
  3. Preheat broiler; place fillets under broiler for 1 to 1 1/2 minutes to crisp the coating, watching carefully to avoid burning.

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