Cooking with Dr. Monkey

Today's episode: Manitoba Meltdown!

Or almond crusted trout fillets.

Our local Earth Fare, think of it as a less pricey Whole Foods, has been stocking local trout fillets lately and we've been enjoying them like nobody's beeswax. I finally hit upon a great way to prepare them the other night. I dredged the fillets in egg and then I coated them with crushed almonds that had been spiced up with crushed black pepper and Jamaican Jerk seasoning.

I then sauteed them in a tablespoon and a half of canola oil.
Before I cooked my trout I made a pepper sauce out by oven roasting half a red pepper and one third of a Cubanelle pepper. When the skin on the peppers was blackened I took the peppers out from under the broiler and I scraped some of it off. I then put the roasted peppers in a chopper (a mini food processor actually) with some olive oil and I blended it together.

The trout cooked quickly and once it was done I plated it. I served it along with some salad and some zucchini flat bread Sparky had made.
The pepper sauce was dipping the bread in or putting on the trout. I had mine on my trout and it was the perfect compliment to the delicate taste of the nut encrusted trout. It was all mighty tasty. Don't be afraid to cook trout fillets, they cook fast and are very healthy for you.