Cashew Crusted Trout Recipes

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

GRILLED TROUT WITH CASHEW AND GARLIC BUTTER

Steps:

• Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
• Brush the fish lightly with oil, and season with salt and pepper both inside and out.
• Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
• Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
• Add the lemon juice with more salt and pepper to taste and heat through.
• Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

CORNMEAL-CRUSTED TROUT

Steps:

• Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
• Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
• Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
• Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
• Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g

CASHEW, CHILLI & LIME-CRUSTED FISH

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER

Steps:

• Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter.
• Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.

CORNMEAL-CRUSTED TROUT

Steps:

• To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
• Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
• Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper. Place the eggs in a large shallow bowl. Add a few tablespoons of water, season with salt and pepper, and whisk until combined. Place the cornmeal on a large plate and season with salt and pepper.
• Add the reduced cream to the lobster stock and stir to combine. Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through. Keep warm.
• Season both sides of each fillet with salt and pepper. Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off. Finally dredge the same side in the cornmeal and tap off any excess.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes. Turn over and continue cooking until just cooked through, 2 to 3 minutes. Repeat with the remaining 2 fillets, butter, and oil.
• Ladle some of the sauce onto large plates or shallow bowls and top with the trout. Garnish with watercress leaves.

NUT CRUSTED LAKE TROUT

Steps:

• Preheat oven to 415°F.
• Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
• Spread on a plate.
• Wash and pat dry fish fillets.
• Press each fillet into the nut mixture, coating both sides.
• Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).