Breaded fish fillets hit the grill in this easy recipe.
2 whole trout fillets, skin on
1/2 cup coarse cornmeal or grits
Salt and pepper
10 corn tortillas
Olive oil spray
3 cups Okra-Corn Chutney
Mayonnaise mixed to taste with sriracha or hot sauce
Preheat grill to 450°. Season whole fillets with salt and pepper, then dredge liberally with cornmeal, covering completely. Spray fillets with olive oil spray. Grill 5-10 minutes or until fish is crispy, turning once. Move fillets to a cutting board and let rest.
Grill corn tortillas on a hot dry skillet until soft, 30 seconds each side. Cut crispy fillets crosswise into strips and remove skin if desired. Pile trout into warm tortillas and garnish with chutney and spicy mayo.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.