Pretzel Crusted Trout with Steamed Zucchini, Sun Gold Tomatoes and Honey Mustard Sauce - Riverence P

Name: Pretzel Crusted Trout with Steamed Zucchini, Sun Gold Tomatoes and Honey Mustard Sauce - Riverence P
Ingredients: 4 Rainbow Trout Natural Fillets, thawed; 4 teaspoons kosher salt; 2 teaspoons ground black pepper; 2 tablespoons mustard (yellow, Dijon, or grain); 2 cups pretzels, crushed in a food processor or in a zip top bag with a rolling pin; ¼ cup olive oil; 1 large zucchini, diced into ¾ inch pieces; 1 clove garlic, minced; ½ pint sungold tomatoes (any tomatoes can be substituted); 1 teaspoon olive oil; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; ¼ cup mustard of your choice; ¼ cup honey

riverence.com

Pretzel Crusted Trout with Steamed Zucchini, Sun Gold Tomatoes and Honey Mustard Sauce For the Trout: - 4 Rainbow Trout Natural Fillets, thawed - 4 teaspoons

View full recipe on riverence.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at riverence.com.

Share this recipe:

Cooking tools:

Ingredients

4 Rainbow Trout Natural Fillets, thawed
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons mustard (yellow, Dijon, or grain)
2 cups pretzels, crushed in a food processor or in a zip top bag with a rolling pin
¼ cup olive oil
1 large zucchini, diced into ¾ inch pieces
1 clove garlic, minced
½ pint sungold tomatoes (any tomatoes can be substituted)
1 teaspoon olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup mustard of your choice
¼ cup honey