Sauteed Washington Trout With Macadamia Nuts

Mikekey's Note:

A tasty, quick dish. Removed head and bones from trout, but otherwise leave whole. I leave the crispy skin, but it can be removed before serving. Serve with a rice pilaf (Pine Nut Rice Pilaf (Piñon Rice Pilaf) is good) and green veggie.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1/3 cup macadamia nuts, chopped
• 2 trout, cleaned and boned
• 3 tablespoons flour
• 2 teaspoons olive oil
• 1 shallot, peeled and minced
• 1/2 cup dry white wine
• 2 teaspoons unsalted butter
• 1/4 teaspoon salt
• ground pepper
• 1/4 cup fresh parsley, chopped

Directions:

1. Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
2. Dredge the trout in the flour.
3. In a large nonstick skillet, heat the oil over medium heat. Sauté the trout for 6 minutes; turn and sauté the other side about 8 minutes.
4. Remove the fish from the pan and keep warm.
5. Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.

Reviews

[Maito]

A good topping for fish. We used the BBQ, and skipped the butter. The macadamias are the star here.

[Wendy-Bob]

I thought this dish was fantastic! The flavours were subtle and almost sweet, but at the same time were lovely and rich (if that's possible!). I made a couple of small amendments - my local supermarket didn't sell whole trout so we had two large steaks instead, and the shallots I had in had gone bad so I used half a small yellow onion instead which worked fine. There was probably slightly too much topping for the steaks (my bad, not the recipe's), but it hardly mattered as it tasted so good. Unfortunately the recipe only gets 4 stars as my picky other half didn't like it at all. This is no real insult to the dish as there are very few fish dishes that he actually likes, but as trout almondique is a favourite of his I had thought this would be a winner also. Silly me! I personally find trout almondique WAY too rich and buttery and that's what I particularly liked so much about this dish - it was still nutty and beautiful but not oozing with a repulsive amount of saturated fat like almondique usually does. This was easy to make, is lovely and light, and is a great summer dish. I will definitely have this again, but unfortunately it'll be Washington Trout for me and Trout Almondique for my other half!