Pumpkin Seed Crusted Trout

This recipe can be prepared in 45 minutes or less.

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Member Recipe By J_Dillon_Schmidt

Prep Time 15 min
Total Time 45 min
Servings 4

Ingredients

1: cup loosely packed fresh cilantro sprigs

3/4: cup hulled green pumpkin seeds* (about 1/4 pound)

2: large egs

1/2: cup all-purpose flour

4: ounce trout fillets with skin

2: tablespoons olive oil

2: tablespoons fresh lime juice

1/2: cup cup dry white wine

3/4: stick (6 tablespoons) cold unsalted butter

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Directions

1 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.
2 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.
3 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.
4 Spoon sauce over trout fillets.