Pumpkin Seed-Crusted Trout With Cabbage-Cilantro Salad – a delicious recipe with shredded green cabbage, fresh cilantro, lime juice, natural, chili powder, boneless butterflied trout. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Toss cabbage, 1 cup cilantro, and lime juice in medium bowl. Season salad to taste with salt and pepper.
2
Coarsely chop pumpkin seeds in processor (pieces will vary in size). Add remaining 1/2 cup cilantro and process 10 seconds. Turn mixture out onto plate; mix in chili powder. Brush flesh side of each trout with egg, coating generously. Sprinkle trout with salt and pepper. Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere.
3
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add 1 trout to each skillet, skin side down. Cook 2 minutes. Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes. Transfer trout to plates; top with cabbage salad.
485
kcal
Calories
51
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups shredded green cabbage, 1 1/2 cups fresh cilantro leaves, divided, 3 tablespoons fresh lime juice, 1/2 cup natural unsalted shelled pumpkin seeds (pepitas), and more.
Yes, Pumpkin Seed-Crusted Trout With Cabbage-Cilantro Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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