Citrusy Walnut-Crusted Rainbow Trout Recipe #365448
Fresh and delicious way to serve trout.
by 2hot2handle
30 min | 20 min prep
SERVES 6
- 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
- Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
- Coat nonskin side of trout with mixture and set aside.
- 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.
- 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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5 stars