Citrusy Walnut-Crusted Rainbow Trout

1. 1

   Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.

2. 2

   Coat nonskin side of trout with mixture and set aside.

3. 3

   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.

4. 4

   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.

No nutritional information available.

No additional tips available.