Cornmeal-Crusted Trout

I looked through all my flagged meals in all my food network magazines and this is the only one I could make tonight.  It is from the weeknight meals section.  It makes 4 servings.

Ingredients:
1 1/2 Tbsp unsalted butter, plus more if needed
1 large shallot, finely chopped
1 small tomato, finely chopped
2 Tbsp white wine vinegar
2 Tbsp chopped fresh tarragon or basil
salt and pepper
3/4 cup cornmeal
8 3-ounce trout fillets
1/2 cup half-and-half

Directions:

Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.

Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.

Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.

Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce

Jason and Beth's Rating: 7.5/10