Pistachio Crusted Trout Fillets

This is a fast, simple version of a fairly popular recipe. You'll just need a few items. I chose Spaghetti Squash because we've got a bunch of them, but you could serve this on top of just about anything. I left out a sauce here, as I've been eating quite a few rich foods lately, I thought I'd take a break, but just about any butter sauce or Beurre Blanc will do nicely. For the Trout, you'll need:

  • Trout Fillets, Boneless, Skinless
  • About 2/3 cup Pistachios, pulsed in food processor to the size of breadcrumbs
  • Egg
  • Salt & Pepper
  • Oil
  • Butter
  • Flour

Bring the fillets to room temperature and salt them liberally. Dust with flour. Dip the floured fillets in the whipped egg, and then into the Pistachios. Coat them well, stir the Pistachios again, and repeat with other fillet. Heat oil in a pan with a dab of butter, and drop in the fillets. Boom! 2 and a half minutes a side on medium-high will get you there! You're done, enjoy a cold one! As you can see, this is a very simple version of the recipe. You could excite the Pistachio mixture with herbs, bits of garlic, ground hard cheese.. the sky is the limit, however, there's something nice about doing it as simply as possible, and the flavor is amazing, especially with a nice, fat, wild Trout.

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