Trout Burger with Orange Cilantro Coleslaw by Ricardo | IGA Recipes |

Trout Burger with Orange Cilantro Coleslaw by Ricardo

Trout Burger with Orange Cilantro Coleslaw by Ricardo

Preparation time 25 minutes

Total time: 37 minutes

Serves 6

Ingredients

Coleslaw

1 orange
4 cups (340 g) thinly sliced green cabbage
1/4 cup (10 g) chopped cilantro
3 tbsp (45 ml) mayonnaise
1 green onion, chopped

Trout

1/4 cup (45 g) medium cornmeal
1/4 cup (40 g) unbleached all-purpose flour
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 lb (675 g) skinless trout fillets, cut into 6 pieces
2 tbsp (30 ml) olive oil

Burgers

6 hamburger buns
1/2 English cucumber, thinly sliced
Mayonnaise, as desired
Cilantro leaves, as desired
Lime wedges

Directions

Back from a summer fishing trip? With your catch of the day, whip up this recipe for delicious trout burgers.

Coleslaw

On a work surface, trim off both ends of the orange. Cut off the peel down to the flesh, then slide the knife between each membrane to remove the segments.
In a bowl, combine the orange segments and the remaining ingredients. Set aside

Trout

In a large bowl or sealable plastic bag, combine the cornmeal, flour, salt and cayenne pepper. Add the trout pieces and coat well. Shake to remove any excess.
In a non-stick skillet over medium-high heat, brown half of the fish at a time in the oil until cooked through, about 2 to 3 minutes on each side, depending on the thickness. Add more oil, if needed. Keep warm.

Assembly

In the same skillet, grill the buns. Spread with mayonnaise, then layer with the coleslaw, trout, cucumber and cilantro. Serve the burgers with lime wedges.