PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
PEANUT-CRUSTED TROUT WITH PINEAPPLE CILANTRO RELISH
Time 25m
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat broiler, then oil rack of a broiler pan.
- Chop enough cilantro stems to measure 1/2 cup, then transfer to a food processor along with peanuts, ginger, garlic, pepper, 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon chile. Process until finely chopped, about 30 seconds, then transfer to a bowl. Do not clean processor.
- Pat fillets dry and arrange, flesh sides up, tightly on rack of broiler pan (fillets should just touch). Spread peanut mixture evenly over tops of fillets.
- Broil fish 3 to 4 inches from heat until lightly browned and just cooked through, about 4 minutes.
- While fish broils, chop enough cilantro leaves to measure 1 cup, then pulse in processor along with pineapple, fish sauce, remaining tablespoon each of oil and lime juice, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon chile until combined.
PEANUT 'N PINEAPPLE-CRUSTED COD
As you know, cod is a rather mild-mannered fish. Get it to show you its sweet and nutty side by pairing it with pineapple and roasted peanuts.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings, 1 topped fish fillet each.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine peanuts, pineapple and jalapenos; set aside.
- Line 15x10x1-inch baking pan with foil; spray foil with cooking spray. Place fish on prepared baking pan. Spread evenly with mayo; spoon 1/4 cup of the peanut mixture over each fish fillet, pressing peanut mixture into fish to secure.
- Bake 20 min. or until fish flakes easily with fork. Sprinkle with cilantro.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
PARMESAN-CRUSTED TROUT
This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called "Fresh". Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli.
Provided by carmenskitchen
Categories Very Low Carbs
Time 15m
Yield 4 Fillets
Number Of Ingredients 3
Steps:
- Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
- Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
- Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
- Turn the fillets once; cook 2 minutes longer.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 153.3, Fat 7, SaturatedFat 3, Cholesterol 53.8, Sodium 197.7, Carbohydrate 1.8, Fiber 0.7, Protein 20.4
PEANUT CILANTRO DIP
A delicious and flavorful Thai-style dip that goes great with fresh veggies like asparagus, endive, or jicama. Try dipping French bread!
Provided by CHRISPENTINA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 265.7 mg, Sugar 0.9 g
PEANUT CILANTRO NOODLES
I had peanut noodles at a Thai carry-out place and then craved them again days later (and miles away). This recipe cures my craving for those noodles. I love cilantro and I add more than the recipe states :)
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
- Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
- Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.
Nutrition Facts : Calories 439.9, Fat 14.7, SaturatedFat 2.1, Sodium 792.6, Carbohydrate 58.6, Fiber 1.4, Sugar 3, Protein 19.1
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.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
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