Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Other fish to try with this recipe: salmon, halibut, and catfish.
1. Spread trout open; sprinkle meaty side with cumin, salt, and 1/8 tsp of the pepper. Heat oil in large nonstick skilet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-up; cook 2 to 3 minutes more or until fish falkes easily when tested with fork. Line 4 plates with green onion tops (optional). Transfer fish to plates, skin-side-diwb. Cover; keep warm. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
2. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often 1 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 tsp pepper. Pour nut mixture over trout; serve immediately.
