• 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


  1. Combine Buttermilk, 1 1/2 tablespoons Chili Powder and salt in a shallow bowl
  2. Place Cornmeal in another shallow dish
  3. Dip each Trout fillet in the Buttermilk mixture, coating both sides, then dredge both sides in the Cornmeal
  4. Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat
  5. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it’s OK if the pan is crowded)
  6. Transfer to a plate and keep warm
  7. Repeat with the remaining oil and fillets
  8. Add Butter and Shallot to the pan; cook, stirring, for 1 minute
  9. Stir in the remaining 1/2 tablespoon Chili Powder
  10. Increase heat to medium-high
  11. Add broth and Worcestershire
  12. Cook until the Sauce is reduced by about one-third, 2 to 3 minutes
  13. Pour the sauce over the trout and sprinkle with Pine Nuts
  14. 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.

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