PREPARATION:

1. Prepare the Brussels sprouts by removing the core and separating the leaves. When you get down to the center of the sprout, slice them thinly and add them to leaves.
2. Heat a large sauté pan over medium high heat, when hot add 2 tablespoons grapeseed oil, the turkey bacon and onions; cook for 3 to 4 minutes or until the onions begin to wilt. Add the Brussels sprouts and continue to cook for another 6 to 8 minutes or until they begin to caramelize. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Season trout filets with 1/2 teaspoon salt and 1/2 teaspoon pepper. Prepare a dredging station by placing egg whites in one pan and the oat flour, oats and 1/4 teaspoon salt in a separate pan. Dredge the seasoned trout filets in the egg white and then in the oat mixture and set aside.
4. Heat a large sauté pan over medium high heat, when hot add 2 tablespoons grapeseed oil. Place the trout in the pan and cook for 3 minutes per side, just until the crust is a golden brown. If the trout is not cooked all the way through it can be finished in a preheated, 350 degree F oven. Serve the trout with the sautéed Brussels sprouts.

   Editor's Note: Look for sustainable trout and organic, locally-grown ingredients when possible.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Two Super Foodies Episode of Emeril Green.