My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (278g)

Recipe makes 2 servings

Calories 569
Calories from Fat 322 (56%)
Amount Per Serving %DV
Total Fat 35.9g 55%
Saturated Fat 7.6g 37%
Monounsaturated Fat 22.6g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 101mg 33%
Sodium 383mg 15%
Potassium 782mg 22%
Total Carbohydrate 15.7g 5%
Dietary Fiber 2.5g 9%
Sugars 1.7g
Protein 36.4g 72%

detailed view...

how is this calculated?

Sauteed Washington Trout With Macadamia Nuts

Recipe #203860 | 35 min | 15 min prep | add private note
mikekey

By: mikekey
Jan 7, 2007

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.

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
  2. 2
    Dredge the trout in the flour.
  3. 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. 4
    Remove the fish from the pan and keep warm.
  5. 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.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Sauteed Washington Trout With Macadamia Nuts recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Maito

On Jul 31, 2007

A good topping for fish. We used the BBQ, and skipped the butter. The macadamias are the star here.

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Wendy-Bob

    On Jul 18, 2007

    I thought this dish was fantastic! The flavours were subtle and almost sweet, but at the same time were lovely and rich (if that's possible!). I made a couple of small amendments - my local supermarket didn't sell whole trout so we had two large steaks instead, and the shallots I had in had gone bad so I used half a small yellow onion instead which worked fine. There was probably slightly too much topping for the steaks (my bad, not the recipe's), but it hardly mattered as it tasted so good. Unfortunately the recipe only gets 4 stars as my picky other half didn't like it at all. This is no real insult to the dish as there are very few fish dishes that he actually likes, but as trout almondique is a favourite of his I had thought this would be a winner also. Silly me! I personally find trout almondique WAY too rich and buttery and that's what I particularly liked so much about this dish - it was still nutty and beautiful but not oozing with a repulsive amount of saturated fat like almondique usually does. This was easy to make, is lovely and light, and is a great summer dish. I will definitely have this again, but unfortunately it'll be Washington Trout for me and Trout Almondique for my other half!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 2 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved