Recipe: Perfect Brad's trout picatta over Caesar broccoli slaw

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. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Create a new slaw with broccoli, oranges and a light citrus dressing. In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over salad and toss. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

Top it with a Caesar salad slaw for a quick and easy dinner that's fresh and light. 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. Add to broccoli slaw mixture and mix well.

Brad's trout picatta over Caesar broccoli slaw step by step

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..

Brush a large skillet (I like cast iron) with olive oil. To make tacos, heat corn or flour tortillas in a skillet or microwave until warm and soft. Add flaked halibut and broccoli slaw. 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.