VICKY MURPHY / INLAND SEAFOOD
Hazelnut-Brown Butter Trout
4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.
Cook's Note: To substitute pork chops in this recipe, use four ¾" thick boneless or bone-in pork chops. Reduce salt to ½ teaspoon. Cook over medium-high heat 8 to 10 minutes until browned and slightly pink in center (or desired doneness) turning once.
Per Serving:
599 calories
35 g. fat
197 mg cholesterol
624 mg sodium
7 g. carbohydrates
2 g fiber 61 g protein
