Sauteed Rainbow Trout With Macadamia Nuts

Prep Time
Cook Time
Ready In

"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


  • 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.


No special items needed.

2 Reviews


This is a great combo, especially love the macadamias. Next time I would decrease the amount of wine.


review by:
(31 Jan 2017)


This was a great way to prepare trout. I used macadamia nuts as the recipe directed, and it was delicious (but then, we love macadamia nuts, so I guess it's no surprise we enjoyed it). But I do like hazelnuts as well, so I'll try it another time but using hazelnuts instead. Thanks for a great recipe, Mikekey.


review by:
(27 Sep 2016)

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