Pumpkin Seed Crusted Trout
"Great fall recipe. It's unique and delish. I put 2 servings but you can make as much as you like--2 fish per person."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
-
Sauce
- 4 -6 ripe tomatoes, cut in half
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1⁄2 cup olive oil
- salt & pepper
- 2 cups zinfandel, reduced to 1/4 cup
-
Trout
- 2 trout fillets, per person boneless and skinless
- flour
- 1 egg, beaten with
- milk (a little)
- chopped pepitas (roasted pumpkin seeds chopped in a food processor)
- olive oil
directions
- Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450°F) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside.
- Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time.
- Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
