Matzo Meal-Crusted Trout

In place of bread crumbs—which, like all leavened products, are forbidden at Passover—Russ Pillar coats the mild fish with well-seasoned matzo meal.

Slideshow:More Amazing Seafood Recipes

  • Total Time:
  • Servings: 8
  • Time(Other): PLUS 24 HR FOR THE OIL

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  • 1 large egg
  • 1/4 cup water
  • Kosher salt
  • 1 cup matzo meal
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon garlic powder
  • Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
  • 6 tablespoons vegetable oil
  • Oregano Oil.

How to make this recipe

  1. In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.

  2. Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.

  3. Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes. Transfer to a platter and sprinkle with salt. Serve with the <A href="">Oregano Oil</A>.

Contributed By Photo © John Kernick Published April 2004

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