Pumpkin Seed Crusted Trout With Cabbage Cilantro Salad Recipes

CILANTRO-PUMPKIN SEED DRESSING

Steps:

• NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
• Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
• For thinner salad dressing, add more water. Adjust seasonings if necessary.
• The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
• Best if prepared at least an hour in advance.
• Yield is estimated.

TOASTED PUMPKIN SEED CRUSTED HALIBUT

Steps:

• Preheat oven to 350 degrees.
• Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve.
• In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust.
• Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with your favorite fall vegetables.

PUMPKIN-SEED-CRUSTED TROUT

Steps:

• Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
• In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
• In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
• Spoon sauce over trout fillets.

PUMPKIN SEED-CRUSTED TROUT WITH CABBAGE-CILANTRO SALAD

Steps:

• Toss cabbage, 1 cup cilantro, and lime juice in medium bowl. Season salad to taste with salt and pepper.
• Coarsely chop pumpkin seeds in processor (pieces will vary in size). Add remaining 1/2 cup cilantro and process 10 seconds. Turn mixture out onto plate; mix in chili powder. Brush flesh side of each trout with egg, coating generously. Sprinkle trout with salt and pepper. Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere.
• Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add 1 trout to each skillet, skin side down. Cook 2 minutes. Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes. Transfer trout to plates; top with cabbage salad.

PUMPKIN SEED CRUSTED TROUT

Steps:

• 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.