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

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

Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

1. 🢂 of For the slaw.
2. 🢂 4 of LG broccoli stems.
3. 🢂 2 of carrots.
4. 🢂 of Brads Caesar dressing.
5. 🢂 of For the fish.
6. 🢂 4 of trout.
7. 🢂 2 cups of flour.
8. 🢂 1 tsp of each, garlic powder white pepper and paprika.
9. 🢂 2 of eggs beaten.
10. 🢂 2 cups of corn meal.
11. 🢂 of For the sauce.
12. 🢂 3 tbs of butter.
13. 🢂 1 of LG shallot, minced.
14. 🢂 1 tsp of minced garlic.
15. 🢂 4 tbs of vodka or white wine.
16. 🢂 3 tbs of the flour mixture for the fish.
17. 🢂 of Juice of 1 lemon.
18. 🢂 1 tsp of granulated chicken bouillon.
19. 🢂 of Whipping cream.
20. 🢂 2 tbs of capers.
21. 🢂 3 tbs of shredded parmesan cheese.

Stir in the mayonnaise and lime juice until blended. Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing - a delicious side dish. MORE+ LESS In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated.

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

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..

To speed preparation, use shredded broccoli slaw from the produce aisle. Adding the bacn bits really makes a difference. It was a couple of years ago that I first heard about bagged broccoli slaw. I was paging through a I found it up among the other pre-fab produce items I gloss over because I don't usually buy them The recipe was a salad topped with chicken, and the author said the beauty of the broccoli slaw was that. Uncover, then stir in the coconut aminos, ginger, salt and pepper.