Rainbow Trout



Preheat an oven to 400 degrees F(200 C). Coat a 3-qt baking pan with non-stick cooking spray. In a shallow bowl, lightly beat the egg whites. In another bowl, stir together the Seasoned Bread Crumbs and pepper. Dip the trout filets, one at a time, first in the egg whites and then in the crumb mixture and place them in the prepared pan. Bake, turning once when the first side is golden brown, until the flesh is opaque throughout when pierced with a knife, 10 minutes total cooking time. If the filets are uneven in their thickness, be sure the thickest portions are cooked. Transfer the trout to a platter and keep warm. Place the same pan over medium-high heat on the stove top and melt the butter. Add the orange juice and rum. Cook, scraping up any browned bits on the pan bottom, until slightly thickened, 1-2 minutes. To serve, spoon the sauce onto individual plates and place the crispy fish filets on the top. Garnish with the Nut Crumbs, if using, and basil.

Yield: 6 Servings Preparation Time: 0 hrs 15 minutes