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.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4|
|Calories from Fat: 303 (78%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 106.2mg||33 %|
|Sodium 208.8mg||7 %|
|Potassium 421.2mg||11 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.7g|
|Protein 18.1g||26 %|
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Calories per serving: 389
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