Trout With Olives And Brown Butter Recipes

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI

Steps:

• Mix the coriander, paprika, and garlic powder in a small mixing bowl.
• Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
• Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
• In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
• Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
• Transfer to serving platter and finish with a squeeze of fresh lime juice.

PECAN-CRUSTED MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE

Steps:

• To make trout:.
• Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• Press pecan mixture on top of buttermilk coating to make thick crust.
• Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• To make sauce:.
• In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• Pour over trout and serve.
• * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
• Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.

TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER

Steps:

• Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
• Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.