Sauteed Washington Trout With Macadamia Nuts Recipes

SAUTEED WASHINGTON TROUT WITH MACADAMIA NUTS

Steps:

• Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
• Dredge the trout in the flour.
• 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.
• Remove the fish from the pan and keep warm.
• 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.

SAUTEED SCAMPI IN MACADAMIA NUT OIL

Steps:

• Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
• Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
• Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
• In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.