Pumpkin Seed Crusted Trout

Pumpkin Seed Crusted Trout

This recipe can be prepared in 45 minutes or less.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

Servings

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
  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.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.