Citrusy Walnut-Crusted Rainbow Trout |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Fresh and delicious way to serve trout. Ingredients:
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 |
Directions:
1. Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
2. Coat nonskin side of trout with mixture and set aside.
3. 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.
4. 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.
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