Sauteed Washington Trout With Macadamia Nuts

“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.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: