Sauteed Washington Trout With Macadamia Nuts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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 (Pine Nut Rice Pilaf (Piñon Rice Pilaf) is good) and green veggie. Ingredients:
1/3 cup macadamia nuts, chopped |
2 trout, cleaned and boned |
3 tablespoons flour |
2 teaspoons olive oil |
1 shallot, peeled and minced |
1/2 cup dry white wine |
2 teaspoons unsalted butter |
1/4 teaspoon salt |
ground pepper |
1/4 cup fresh parsley, chopped |
Directions:
1. Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
2. Dredge the trout in the flour.
3. 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.
4. Remove the fish from the pan and keep warm.
5. 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.
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