Sauteed Washington Trout With Macadamia Nuts Recipes

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SAUTEED SCAMPI IN MACADAMIA NUT OIL

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings (part of four course meal)

Number Of Ingredients 6



Sauteed Scampi in Macadamia Nut Oil image

Steps:

  • Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
  • Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
  • Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
  • In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.

Macadamia nut oil
8 scampi, shelled
Salt and pepper
15 nicoise olives, pitted, plus 6 more pitted olives, quartered
5 capers
4 bunches fresh basil

SAUTEED TROUT WITH LEMON CHIVE BUTTER

Provided by Claire Robinson

Time 53m

Yield 4 servings

Number Of Ingredients 7



Sauteed Trout with Lemon Chive Butter image

Steps:

  • Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
  • Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
  • BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

5 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped shallot
3 tablespoons finely chopped fresh chives, divided
Kosher salt and freshly cracked black pepper
4 pieces trout fillet

SAUTEED WASHINGTON TROUT WITH MACADAMIA NUTS

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 (Recipe #202897 is good) and green veggie.

Provided by Outta Here

Categories     Trout

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10



Sauteed Washington Trout With Macadamia Nuts image

Steps:

  • Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
  • Dredge the trout in the flour.
  • 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.
  • Remove the fish from the pan and keep warm.
  • 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.

Nutrition Facts : Calories 569.1, Fat 35.9, SaturatedFat 7.6, Cholesterol 101.8, Sodium 383.1, Carbohydrate 15.7, Fiber 2.5, Sugar 1.7, Protein 36.4

1/3 cup macadamia nuts, chopped
2 trout, cleaned and boned
3 tablespoons flour
2 teaspoons olive oil
1 shallot, peeled and minced
1/2 cup dry white wine
2 teaspoons unsalted butter
1/4 teaspoon salt
ground pepper
1/4 cup fresh parsley, chopped

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10



Pan-Fried Trout With Rosemary, Lemon and Capers image

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

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