Best Sauteed Washington Trout With Macadamia Nuts Recipes

SAUTEED WASHINGTON TROUT WITH MACADAMIA NUTS

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.

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

TROUT WITH MACADAMIAS, SERRANO AND GREEN BEANS (TRUCHA CON MACADAMIAS, CHILE SERRANO Y EJOTES)

Steps:

• Turn the oven on to its lowest setting. Measure the oil into a very large (12-inch) skillet and set over medium-high heat. If the skin of the 2 halves of the trout is still connected, cut them apart, making 2 fillets. Sprinkle the fish generously with salt and lay skin side up in the hot oil. Cook until golden underneath, 2 to 3 minutes. (If they don't fit comfortably in the pan, cook them in 2 batches.) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge). With the spatula, transfer a pair of fillets to each of 4 dinner plates, flipping them skin side down. Keep warm in the oven.
• Reduce the heat under the skillet to medium. Add the garlic and cook a few seconds until fragrant, stirring constantly. Pour the broth into the skillet, and add 1/2 teaspoon salt and the green beans. Cover the skillet (a cookie sheet works, if you don't have a lid large enough) and cook until the green beans are barely tender, 6 to 7 minutes.
• While the green beans are cooking, cut the chile(s) in half lengthwise and scrape out the seeds. Chop finely.
• When the beans are ready, uncover the skillet and add the chile(s). Increase the heat to high and cook for a minute or so to concentrate the broth. Then add the macadamias, cilantro, and lime juice and mix well. Taste and season with salt, probably another 1/2 teaspoon. Spoon a portion over each fillet and dinner's ready. Serve with Roasted Poblano Mashed Potatoes, if desired.
• In a large saucepan over high heat, add potatoes, salt, and enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 minutes. At the same time, in another small saucepan over low heat, add milk, butter, and chiles and heat until butter is melted. Keep warm.
• Once the potatoes are tender, drain them and mash with a potato masher. Pour the milk mixture into the potatoes and stir to combine. Season, to taste, with salt and pepper. Serve hot.

SAUTEED SCAMPI IN MACADAMIA NUT OIL

Steps:

• Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
• Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
• Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
• In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.