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Cooking With Chef Hermann: Cornmeal Crusted Trout with Pepita-Cilantro Pesto

Cornmeal Crusted Trout with Pepita-Cilantro Pesto


2 trout fillet, de-boned

Egg wash


2 C Cornmeal mixed with 1 tsp old bay seasoning, 1 tsp salt and ½ tsp coriander, ½ tsp parsley

Oil for sauté


Dredge fish in flour, then egg then the cornmeal mixture.  Fry in hot oil until golden brown each side.  Top with the Cilantro-Pepita Pesto, extra pepitas and a side of lime wedge.

Pesto Ingredients:

1 C Cilantro leaves

½ C parsley leaves

½ C spinach leaves

1/3 C Manchego cheese shredded

2 TB pepitas roasted, plus extra for garnish

1-2 tsp lime juice

½ tsp garlic chopped

4-5TB canola oil


In food processor, pulse the herbs and nuts until finely chopped.  Add the other ingredients except oil and pulse together.  Slowly stream in oil until smooth. Adjust to your taste the lime and salt.