Brad's trout picatta over Caesar broccoli slaw. 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. Top it with a Caesar salad slaw for a quick and easy dinner that's fresh and light.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. 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

It's of For the slaw.
Prepare 4 of LG broccoli stems.
You need 2 of carrots.
You need of Brads Caesar dressing.
You need of For the fish.
Prepare 4 of trout.
Prepare 2 cups of flour.
You need 1 tsp of each, garlic powder white pepper and paprika.
It's 2 of eggs beaten.
Prepare 2 cups of corn meal.
Prepare of For the sauce.
Prepare 3 tbs of butter.
Prepare 1 of LG shallot, minced.
You need 1 tsp of minced garlic.
Prepare 4 tbs of vodka or white wine.
Prepare 3 tbs of the flour mixture for the fish.
You need of Juice of 1 lemon.
You need 1 tsp of granulated chicken bouillon.
You need of Whipping cream.
It's 2 tbs of capers.
You need 3 tbs of shredded parmesan cheese.

Choose from Caesar with Caesar dressing, romaine, croutons and Sustainable, baked salmon served over brown rice noodles tossed in a caper-picatta sauce and roasted vegetables. Broccoli, carrots, red cabbage, peas, quinoa, spicy Thai peanut sauce, coconut milk and chile flakes, topped. Drizzle over slaw and toss to coat. Don't even think about throwing out your broccoli stems.

Brad's trout picatta over Caesar broccoli slaw instructions

In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Set aside..
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..
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..
Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish..
Heat a half inch of oil in a frying pan on medium..
Set up battering station. First flour, then beaten egg, then cornmeal..
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..
Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy..

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. Pour over dressing and toss to combine. 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!).