Best Peanut Crusted Trout With Pineapple Cilantro Relish Recipes

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WALNUT CRUSTED TROUT FILLETS



Walnut Crusted Trout Fillets image

Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.

Provided by Bev I Am

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
3 tablespoons dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 large eggs
2 cups finely chopped walnuts
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon, quartered lengthwise
chopped fresh parsley

Steps:

  • Using fork, stir flour, sage, salt and pepper on large plate to blend.
  • Whisk eggs in medium bowl.
  • Place walnuts on another large plate.
  • Sprinkle trout fillets with salt and pepper.
  • Dredge trout in flour mixture, then dip in eggs to coat.
  • Press both sides of trout in walnuts to coat.
  • Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
  • Add 2 trout fillets to each skillet.
  • Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
  • Transfer trout to plates.
  • Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
  • Serves 4.

PANFRIED TROUT WITH SPINACH AND PINE NUTS



Panfried Trout with Spinach and Pine Nuts image

Categories     Quick & Easy     Pine Nut     Trout     Spinach     Summer     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 cup yellow cornmeal
4 (8-oz) trout fillets such as lake (preferably) or rainbow trout
3 tablespoons olive oil
1 1/4 lb baby spinach, any coarse stems discarded
1/2 stick (1/4 cup) unsalted butter
1/4 cup pine nuts, toasted
Accompaniment: Lemon wedges

Steps:

  • Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
  • Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
  • Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
  • Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT



Citrusy Walnut-Crusted Rainbow Trout image

Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.

Provided by 2hot2handle

Categories     Trout

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
  • Coat nonskin side of trout with mixture and set aside.
  • 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.
  • 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.

TROUT WITH PECAN AND PINE NUT CRUST



Trout with Pecan and Pine Nut Crust image

Categories     Bake     Low Carb     Pecan     Pine Nut     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/4 cup pine nuts (about 1 1/2 ounces)
1/4 cup pecans (about 1 1/4 ounces)
1 tablespoon plus 1 teaspoon sesame seeds
4 whole boned trout
4 teaspoons butter
1 large garlic clove, minced
2 tablespoons vegetable oil

Steps:

  • Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
  • Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.

PEANUT-CRUSTED TROUT WITH PINEAPPLE CILANTRO RELISH



Peanut-Crusted Trout with Pineapple Cilantro Relish image

Time 25m

Yield Makes 4 servings

Number Of Ingredients 12

1 large bunch fresh cilantro including stems
1/3 cup unsalted dry-roasted peanuts
1 teaspoon finely chopped peeled fresh ginger
1 garlic clove
1/2 teaspoon black pepper
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/4 teaspoons salt
1 teaspoon finely chopped fresh serrano chile, including seeds
4 trout fillets with skin (1 to 1 1/4 lb total), pin bones removed
3 cups chopped peeled fresh pineapple (preferably labeled "extra sweet")
2 teaspoons Asian fish sauce

Steps:

  • Preheat broiler, then oil rack of a broiler pan.
  • Chop enough cilantro stems to measure 1/2 cup, then transfer to a food processor along with peanuts, ginger, garlic, pepper, 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon chile. Process until finely chopped, about 30 seconds, then transfer to a bowl. Do not clean processor.
  • Pat fillets dry and arrange, flesh sides up, tightly on rack of broiler pan (fillets should just touch). Spread peanut mixture evenly over tops of fillets.
  • Broil fish 3 to 4 inches from heat until lightly browned and just cooked through, about 4 minutes.
  • While fish broils, chop enough cilantro leaves to measure 1 cup, then pulse in processor along with pineapple, fish sauce, remaining tablespoon each of oil and lime juice, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon chile until combined.

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