Ingredients
- 1/2 cup Buttermilk
- 2 tablespoons Badia New Mexico Hot Chili Powder, divided
- 1/2 teaspoon Badia Sea Salt
- 3/4 cup Cornmeal
- 4 Trout fillets (5 ounces each), skin on
- 4 teaspoons Canola oil, divided
- 2 teaspoons unsalted Butter
- 1 medium Shallot, minced
- 1 cup reduced-sodium Chicken broth
- 1 1/4 teaspoons Worcestershire sauce
- 2 tablespoons Badia Pine Nuts, toasted
Directions
- Combine Buttermilk, 1 1/2 tablespoons Chili Powder and salt in a shallow bowl
- Place Cornmeal in another shallow dish
- Dip each Trout fillet in the Buttermilk mixture, coating both sides, then dredge both sides in the Cornmeal
- Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat
- Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it’s OK if the pan is crowded)
- Transfer to a plate and keep warm
- Repeat with the remaining oil and fillets
- Add Butter and Shallot to the pan; cook, stirring, for 1 minute
- Stir in the remaining 1/2 tablespoon Chili Powder
- Increase heat to medium-high
- Add broth and Worcestershire
- Cook until the Sauce is reduced by about one-third, 2 to 3 minutes
- Pour the sauce over the trout and sprinkle with Pine Nuts
- Tip: To toast Pine Nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
