Peanut Crusted Trout With Pineapple Cilantro Relish Recipes

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TROUT WITH PECAN AND PINE NUT CRUST



Trout with Pecan and Pine Nut Crust image

Categories     Bake     Low Carb     Pecan     Pine Nut     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/4 cup pine nuts (about 1 1/2 ounces)
1/4 cup pecans (about 1 1/4 ounces)
1 tablespoon plus 1 teaspoon sesame seeds
4 whole boned trout
4 teaspoons butter
1 large garlic clove, minced
2 tablespoons vegetable oil

Steps:

  • Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
  • Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT



Citrusy Walnut-Crusted Rainbow Trout image

Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.

Provided by 2hot2handle

Categories     Trout

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

PEANUT-CRUSTED TROUT WITH PINEAPPLE CILANTRO RELISH



Peanut-Crusted Trout with Pineapple Cilantro Relish image

Time 25m

Yield Makes 4 servings

Number Of Ingredients 12

1 large bunch fresh cilantro including stems
1/3 cup unsalted dry-roasted peanuts
1 teaspoon finely chopped peeled fresh ginger
1 garlic clove
1/2 teaspoon black pepper
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/4 teaspoons salt
1 teaspoon finely chopped fresh serrano chile, including seeds
4 trout fillets with skin (1 to 1 1/4 lb total), pin bones removed
3 cups chopped peeled fresh pineapple (preferably labeled "extra sweet")
2 teaspoons Asian fish sauce

Steps:

  • Preheat broiler, then oil rack of a broiler pan.
  • Chop enough cilantro stems to measure 1/2 cup, then transfer to a food processor along with peanuts, ginger, garlic, pepper, 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon chile. Process until finely chopped, about 30 seconds, then transfer to a bowl. Do not clean processor.
  • Pat fillets dry and arrange, flesh sides up, tightly on rack of broiler pan (fillets should just touch). Spread peanut mixture evenly over tops of fillets.
  • Broil fish 3 to 4 inches from heat until lightly browned and just cooked through, about 4 minutes.
  • While fish broils, chop enough cilantro leaves to measure 1 cup, then pulse in processor along with pineapple, fish sauce, remaining tablespoon each of oil and lime juice, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon chile until combined.

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