Trout With Apples and Toasted Hazelnuts

Submitted by CJAY8248

"I found this on alleasyrecipes.com. I'm posting it for ZWT 6. Ireland Great Britain"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 2 trout
• Serves: 2

ingredients

• 1⁄3 cup hazelnuts
• 5 tablespoons butter or 5 tablespoons margarine, divided
• 1 large Red Delicious apple, cored and cut into 16 wedges
• 2 butterflied rainbow trout fillets (about 8oz. each)
• salt and black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh chives
• lemon slices and fresh chives (optional)

directions

1. Preheat oven to 350*. To toast hazelnuts, spread in single layer on baking sheet. Bake 8 to 10 minutes or until skins split.
2. Wrap hazelnuts in kitchen towel; set aside 5 minutes to cool slightly. Rub nuts in towel to remove as much of the papery skins as possible. Process hazelnuts in food processor until coarsely chopped; set aside.
3. Melt 3 Tblsp. butter in medium skillet over medium-high heat. Add apple; cook 4 to 5 minutes or until crisp-tender. Remove from skillet with slotted spoon; set aside.
4. Rinse trout and pat dry with paper towels. Sprinkle fish with salt and pepper, then coat in flour. Place fish in skillet.
5. Cook 4 minutes or until golden and fish flakes easily when tested with a fork, turning halfway through cooking time. Return apple to skillet. Reduce heat to low and keep warm.
6. Melt remaining 2 Tblsp. butter in small saucepan over low heat. Stir in lemon juice, chives, and hazelnuts. To serve, sprinkle fish and apple with hazelnut mixture. Garnish with lemon slices and chives.