RECIPE # 4546 HAZELNUT BROWN BUTTER TROUT Wednesday Oct. 20, 201 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4546 HAZELNUT BROWN BUTTER TROUT Wednesday Oct. 20, 2010

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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          

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