Cornmeal-Crusted Trout with Hazelnut Butter

1. 1

   Combine cornmeal and flour in pie pan.

2. 2

   Season with salt and pepper.

3. 3

   Coat trout with flour mixture.

4. 4

   Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat.

5. 5

   Add 4 trout pieces; cook until just cooked through, about 2 minutes per side.

6. 6

   Transfer to platter.

7. 7

   Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet.

8. 8

   Add remaining trout; cook until just cooked through.

9. 9

   Transfer to platter.

10. 10

    Wipe out any burned bits from skillet.

11. 11

    Melt 6 tablespoons butter in same skillet over medium-low heat.

12. 12

    Add nuts and saute until brown.

13. 13

    Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute.

14. 14

    Add parsley.

15. 15

    Season with salt and pepper and pour over fish.

16. 16

    Garnish with lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.