Easiest Way to Prepare 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. Be sure to use bagged broccoli slaw (found in the produce section near the bagged shredded cole.

Stir in the mayonnaise and lime juice until blended. I opened the fridge and saw a bag of broccoli slaw and just threw this together. Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

1. Prepare of For the slaw.
2. It's 4 of LG broccoli stems.
3. It's 2 of carrots.
4. You need of Brads Caesar dressing.
5. Prepare of For the fish.
6. It's 4 of trout.
7. It's 2 cups of flour.
8. You need 1 tsp of each, garlic powder white pepper and paprika.
9. You need 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. Prepare 3 tbs of the flour mixture for the fish.
17. Prepare of Juice of 1 lemon.
18. You need 1 tsp of granulated chicken bouillon.
19. It's of Whipping cream.
20. It's 2 tbs of capers.
21. You need 3 tbs of shredded parmesan cheese.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. So I set out to modernize this retro slaw with a few fresh tweaks. The result is easy, lightened-up, and still oh-so-crunchy. Most of the recipes I've seen call for a bag of pre-shredded broccoli slaw.

Brad's trout picatta over Caesar broccoli slaw instructions

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..

You can find broccoli slaw in the bagged salad section of your grocery store. I took a cue from Paula Deen and the Food Network, lightening it up yet added a tangy vinaigrette, seeds and dried cranberries to round out the flavors. Pour vinaigrette over slaw mixture and toss until it is evenly coated. 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.