Citrusy Walnut-Crusted Rainbow 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. 1

   Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.

2. 2

   Coat nonskin side of trout with mixture and set aside.

3. 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. 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.