Hazelnut-Brown Butter Trout

From BH&G. Other fish to try with this recipe: salmon, halibut, and catfish. NOTE: Pan-dressed trout is one that is cleaned and split down the backbone so it cooks more evenly. Trout can also be cooked whole, but it will take a minute or two longer.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4 (10 -12 ounce)  pan-dressed trout
• 3⁄4 teaspoon ground cumin
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  tablespoon olive oil
• 1  bunch green onion, cut into thin strips
• 4  tablespoons butter
• 1⁄4 cup hazelnuts, coarsely chopped
• 2  tablespoons lemon juice
• 2  tablespoons  balsamic vinegar

Directions

1. Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
2. Heat oil in large non-stick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork.
3. Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
4. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
5. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon black pepper.
6. Pour nut mixture over trout; serve immediately.