Citrusy Walnut-Crusted Rainbow Trout

Submitted by 2hot2handle

"Fresh and delicious way to serve trout."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1⁄4 cup walnuts
• 1 tablespoon flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 4 rainbow trout fillets, with skin
• 2 garlic cloves, sliced
• 1 shallot, sliced
• 4 teaspoons olive oil
• 1 1⁄4 cups nonfat chicken broth
• 1⁄3 cup packed fresh cilantro
• 1⁄4 cup fresh lemon juice

directions

1. Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
2. Coat nonskin side of trout with mixture and set aside.
3. In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
4. Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

Reviews

[Zevzeg]

This is a restaurant-quality recipe. My husband, who normally hates fish, was raving about it to everyone. My kids absolutely loved it too. Definitely a keeper. I made the recipe as listed.

 

[pmspirit]

Absolutely delicious!! I reduced the amount of salt to 1/4 tsp and it was still fabulous.