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

Brad's trout picatta over Caesar broccoli slaw. This easy broccoli salad will be a star at your next potluck or family dinner. This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion. Pour the dressing over the coleslaw mix and toss to coat.

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

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

Add to broccoli slaw mixture and mix well. 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.

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..

Uncover, then stir in the coconut aminos, ginger, salt and pepper. Preheat coconut oil in a large skillet over medium high heat. It was a couple of years ago that I first heard about bagged broccoli slaw. I was paging through a new I found it up among the other pre-fab produce items I gloss over because I don't usually buy them Broccoli slaw was what finally did the trick. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine.