Spicy Wasabi and Panko Crusted Rainbow Trout
INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.
- Preheat broiler; place fillets under broiler for 1 to 1 1/2 minutes to crisp the coating, watching carefully to avoid burning.
