Sauteed Rainbow Trout With Macadamia Nuts
Recipe: #11880
January 15, 2014
Categories: Trout, Macadamia Nut Pacific Northwest, Romantic Dinner, High Protein, Low Fat, No Eggs, Wine, more
"A tasty, quick dish. Removed head and bones from trout, but otherwise leave whole. I leave the crispy skin, but it can be removed before serving. Serve with a rice pilaf and green veggie. Also good with hazelnuts (filberts)."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (663 g)
- Calories 918.1
- Total Fat - 50.3 g
- Saturated Fat - 9.7 g
- Cholesterol - 267.5 mg
- Sodium - 610.4 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3 g
- Sugars - 2.4 g
- Protein - 94.6 g
- Calcium - 161 mg
- Iron - 3.2 mg
- Vitamin C - 26.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
Step 2
Dredge the trout in the flour.
Step 3
In a large nonstick skillet, heat the oil over medium heat. Sauté the trout for 6 minutes; turn and sauté the other side about 8 minutes.
Step 4
Remove the fish from the pan and keep warm.
Step 5
Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.
Tips
No special items needed.
2 Reviews
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