SAUTEED WASHINGTON TROUT WITH MACADAMIA NUTS
A tasty, quick dish. Removed head and bones from trout, but otherwise leave whole. I leave the crispy skin, but it can be removed before serving. Serve with a rice pilaf (Recipe #202897 is good) and green veggie.
Provided by Outta Here
Categories Trout
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
- Dredge the trout in the flour.
- In a large nonstick skillet, heat the oil over medium heat. Sauté the trout for 6 minutes; turn and sauté the other side about 8 minutes.
- Remove the fish from the pan and keep warm.
- Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.
Nutrition Facts : Calories 569.1, Fat 35.9, SaturatedFat 7.6, Cholesterol 101.8, Sodium 383.1, Carbohydrate 15.7, Fiber 2.5, Sugar 1.7, Protein 36.4
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