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Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal. 2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate.
Iron absorption: According to food science consultant and author Bryan Quoc Le, most foods can benefit from being cooked in cast iron, since small amounts of iron are absorbed during cooking ...
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Cooking in a cast-iron skillet has a number of benefits, including lasting heat retention, non-stick properties when it's properly seasoned, and being able to withstand high temperatures and the oven.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
2. Light a grill or preheat a grill pan. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes. Serve the trout with the remaining mayonnaise.
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For premium support please call: 800-290-4726 more ways to reach us