TROUT WITH PECAN AND PINE NUT CRUST
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.
PINE-NUTTY TROUT FILLETS
Any nut can be substituted for the pine nuts. Toast them for fuller flavor.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
- Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.
PANFRIED TROUT WITH SPINACH AND PINE NUTS
Steps:
- Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
- Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
- Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
- Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.
NATIVE AMERICAN CATFISH WITH PINE NUTS
Make and share this Native American Catfish With Pine Nuts recipe from Food.com.
Provided by MarBear
Categories Catfish
Time 13m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
- Grind 1/4 cup of pine nuts and reserve remaining for garnish.
- Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
- Dredge fillets in the pine nut mixture.Set aside.
- Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
- Sprinkle fillets with whole pine nuts and serve.
Nutrition Facts : Calories 505.1, Fat 35, SaturatedFat 5.3, Cholesterol 74.7, Sodium 671.7, Carbohydrate 19.5, Fiber 1.9, Sugar 0.6, Protein 28.6
TANGY TROUT
Try this healthy trout recipe for a light summer supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.
Nutrition Facts : Calories 298 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
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TROUT WITH WARM PINE-NUT DRESSING AND FENNEL PUREE
From foodandwine.com
5/5 Category DinnerAuthor David BouleyTotal Time 1 hr
- Preheat the oven to 425°. Arrange the fennel wedges and 5 of the garlic cloves on a 12-inch sheet of foil and drizzle with 1 tablespoon of the canola oil. Fold the foil into a packet and roast for about 45 minutes, until the packet is sizzling and the fennel and garlic are tender. Transfer the fennel and garlic to a food processor and puree until smooth; season with salt and pepper.
- Meanwhile, in a microwave-safe container, combine the dried porcini with the boiling water. Microwave on high power for 2 minutes, until the porcini are plumped. In a medium skillet, heat 1 tablespoon of the oil. Add the pine nuts and the remaining 1 clove of garlic and cook over moderate heat until the nuts are golden, about 3 minutes. Remove from the heat and strain the porcini liquid into the skillet, stopping before you reach the grit at the bottom. (Reserve the porcini for another use.) Add the balsamic vinegar and simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes; discard the garlic. Add 2 tablespoons of the oil and season the dressing with salt and pepper.
- Heat the remaining 2 teaspoons of oil in a large nonstick skillet. Season the trout fillets with salt and pepper. Add one fillet at a time to the skillet, skin side down; press with a spatula to flatten for 30 seconds. Repeat with the remaining fillets until the pan is full. Cook over moderately high heat until the trout is browned on the bottom and nearly cooked through, about 3 minutes. Flip the fish and cook for 30 seconds longer.
- Spread the fennel puree on plates and top with the trout. Drizzle half of the dressing on top. Add the greens to the remaining dressing in the skillet and toss to coat. Mound the greens on the fish and serve.
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