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.
Provided by Neta7853
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
- 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.
- Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
- Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
- 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.
- Pour nut mixture over trout; serve immediately.
Nutrition Facts : Calories 620.8, Fat 39, SaturatedFat 11.4, Cholesterol 196.2, Sodium 672, Carbohydrate 4.5, Fiber 1.7, Sugar 1.3, Protein 61.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love