How to Make Tasty Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.

Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Top it with a Caesar salad slaw for a quick and easy dinner that's fresh and light. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

1. Prepare of For the slaw.
2. You need 4 of LG broccoli stems.
3. Prepare 2 of carrots.
4. Prepare of Brads Caesar dressing.
5. It's of For the fish.
6. You need 4 of trout.
7. It's 2 cups of flour.
8. Prepare 1 tsp of each, garlic powder white pepper and paprika.
9. You need 2 of eggs beaten.
10. Prepare 2 cups of corn meal.
11. It's of For the sauce.
12. It's 3 tbs of butter.
13. You need 1 of LG shallot, minced.
14. Prepare 1 tsp of minced garlic.
15. Prepare 4 tbs of vodka or white wine.
16. It's 3 tbs of the flour mixture for the fish.
17. Prepare of Juice of 1 lemon.
18. It's 1 tsp of granulated chicken bouillon.
19. It's of Whipping cream.
20. It's 2 tbs of capers.
21. It's 3 tbs of shredded parmesan cheese.

If you like seafood tacos you will also love these Lobster Tacos and these Scallop Tacos. A unique twist on a shrimp taco - shrimp sauteed with butter and lemon juice topped with Caesar salad slaw, so fresh and light. Learn how to cook perfectly fluffy quinoa in this video. It's easy once you know my tips! (Spoiler: Don't cover the pot while cooking!).

Brad's trout picatta over Caesar broccoli slaw instructions

1. In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Set aside..
2. Filet the trout. Remove rib bones and skin. Mix flour and spices in a shallow pan. Dredge fish in it and place in the refrigerator for a few minutes..
3. Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Add garlic and cook 2 more minutes. Deglaze pan with vodka or wine. Cook out moisture. Add flour and cook 2 more minutes. Add lemon juice and stir in. A little at a time add cream and mix in, stirring constantly, until you have a smooth gravy like sauce. Add bouillon, cheese, and capers. Now here is my secret to the rich color of the sauce. Turn heat to low and let sauce sit on the burner..
4. Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish..
5. Heat a half inch of oil in a frying pan on medium..
6. Set up battering station. First flour, then beaten egg, then cornmeal..
7. Take fish out of fridge. Dredge in flour again. Then egg. Then cornmeal. Fry on each side until golden brown. Remove to paper towels to drain..
8. Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy..

To speed preparation, use shredded broccoli slaw from the produce aisle. Adding the bacn bits really makes a difference. Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut. In another bowl, combine broccoli, celery and apple.