Pine Nutty Trout Fillets Recipes

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BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

PINE-NUTTY TROUT FILLETS



Pine-Nutty Trout Fillets image

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

Yield Serves 2

Number Of Ingredients 6

1/2 cup toasted pine nuts (about 2 ounces)
1/4 cup all purpose flour
2 12-ounce whole trout, heads and tails removed
Olive oil
Fresh chopped parsley
Lime wedges

Steps:

  • Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
  • Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.

NATIVE AMERICAN CATFISH WITH PINE NUTS



Native American Catfish With Pine Nuts image

Make and share this Native American Catfish With Pine Nuts recipe from Food.com.

Provided by MarBear

Categories     Catfish

Time 13m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 9

1/4 cup pine nuts, plus
2 tablespoons pine nuts
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 catfish fillets
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350.
  • Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
  • Grind 1/4 cup of pine nuts and reserve remaining for garnish.
  • Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
  • Dredge fillets in the pine nut mixture.Set aside.
  • Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
  • Sprinkle fillets with whole pine nuts and serve.

Nutrition Facts : Calories 505.1, Fat 35, SaturatedFat 5.3, Cholesterol 74.7, Sodium 671.7, Carbohydrate 19.5, Fiber 1.9, Sugar 0.6, Protein 28.6

PANFRIED TROUT WITH SPINACH AND PINE NUTS



Panfried Trout with Spinach and Pine Nuts image

Categories     Quick & Easy     Pine Nut     Trout     Spinach     Summer     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 cup yellow cornmeal
4 (8-oz) trout fillets such as lake (preferably) or rainbow trout
3 tablespoons olive oil
1 1/4 lb baby spinach, any coarse stems discarded
1/2 stick (1/4 cup) unsalted butter
1/4 cup pine nuts, toasted
Accompaniment: Lemon wedges

Steps:

  • Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
  • Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
  • Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
  • Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

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