Best Pumpkin Seed Crusted Trout Recipes

Pumpkin-Seed-Crusted Trout image

Yield Serves 4

Number Of Ingredients 10

1 cup loosely packed fresh cilantro sprigs
3/4 cup hulled green pumpkin seeds* (about 1/4 pound)
2 large eggs
1/2 cup all-purpose flour
four 3- to 4-ounce trout fillets with skin
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 cup dry white wine
3/4 stick (6 tablespoons) cold unsalted butter
*available at natural foods stores

Steps:

Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
Spoon sauce over trout fillets.

Pumpkin Seed Crusted Trout image

Provided by southern chef in lo

Categories Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

4 -6 ripe tomatoes, cut in half
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup olive oil
salt & pepper
2 cups zinfandel, reduced to 1/4 cup
2 trout fillets, per person boneless and skinless
flour
1 egg, beaten with
milk (a little)
chopped pepitas (roasted pumpkin seeds chopped in a food processor)
olive oil

Steps:

Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450°F) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside.
Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time.
Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.

Nutrition Facts : Calories 884.2, Fat 62.2, SaturatedFat 9.3, Cholesterol 151.6, Sodium 102.7, Carbohydrate 18.6, Fiber 3.1, Sugar 8.6, Protein 22.3

Pumpkin Seed-Crusted Trout with Cabbage-Cilantro Salad image

Yield Makes 2 servings

Number Of Ingredients 8

3 cups shredded green cabbage
1 1/2 cups fresh cilantro leaves, divided
3 tablespoons fresh lime juice
1/2 cup natural unsalted shelled pumpkin seeds (pepitas)
1 teaspoon chili powder
2 whole boneless butterflied trout
1 egg, beaten to blend
2 tablespoons olive oil

Steps:

Toss cabbage, 1 cup cilantro, and lime juice in medium bowl. Season salad to taste with salt and pepper.
Coarsely chop pumpkin seeds in processor (pieces will vary in size). Add remaining 1/2 cup cilantro and process 10 seconds. Turn mixture out onto plate; mix in chili powder. Brush flesh side of each trout with egg, coating generously. Sprinkle trout with salt and pepper. Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere.
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add 1 trout to each skillet, skin side down. Cook 2 minutes. Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes. Transfer trout to plates; top with cabbage salad.