Walnut Crusted Trout Fillets Recipes

WALNUT CRUSTED TROUT FILLETS

Steps:

• Using fork, stir flour, sage, salt and pepper on large plate to blend.
• Whisk eggs in medium bowl.
• Place walnuts on another large plate.
• Sprinkle trout fillets with salt and pepper.
• Dredge trout in flour mixture, then dip in eggs to coat.
• Press both sides of trout in walnuts to coat.
• Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
• Add 2 trout fillets to each skillet.
• Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
• Transfer trout to plates.
• Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
• Serves 4.

WALNUT CRUSTED TROUT FILLETS

Steps:

• 1. Using fork, stir flour, sage, salt and pepper on large plate to blend. 2. Whisk eggs in medium bowl. 3. Place walnuts on another large plate. 4. Sprinkle trout fillets with salt and pepper. 5. Dredge trout in flour mixture, then dip in eggs to coat. 6. Press both sides of trout in walnuts to coat. 7. Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat. 8. Add 2 trout fillets to each skillet. 9. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. 10. Transfer trout to plates. 11. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.

WALNUT-CRUSTED TROUT FILLETS

Steps:

• Using fork, stir flour, sage, salt, and pepper on large plate to blend. Place walnuts on large plate. Sprinkle trout fillets with salt and pepper. Dredge trout in flour mixture, then dip in eggs to coat. Press both sides of trout in walnuts to coat. Melt 1 Tbsp butter with 1 Tbsp oil in each of 2 heavy large skillets over medium heat. Add 2 trout fillets to each skillet. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. Transfer trout to plates. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.

NUT-CRUSTED FRIED FISH

Steps:

• In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

CRUNCHY WALNUT CRUSTED SALMON FILETS

Steps:

• Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
• Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
• Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
• Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT

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.