Pumpkin Seed Crusted Trout With Cabbage Cilantro Salad Recipes

PUMPKIN-SEED-CRUSTED TROUT

Pumpkin-Seed-Crusted Trout image

Categories Fish Lime Trout White Wine Winter Pan-Fry Healthy Cilantro Seed Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cup loosely packed fresh cilantro sprigs
3/4 cup hulled green pumpkin seeds* (about 1/4 pound)
2 large eggs
1/2 cup all-purpose flour
four 3- to 4-ounce trout fillets with skin
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 cup dry white wine
3/4 stick (6 tablespoons) cold unsalted butter
*available at natural foods stores

Steps:

Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
Spoon sauce over trout fillets.

PUMPKIN SEED-CRUSTED TROUT WITH CABBAGE-CILANTRO SALAD

Pumpkin Seed-Crusted Trout with Cabbage-Cilantro Salad image

Categories Fish Vegetable Quick & Easy Low/No Sugar Dinner Trout Cabbage Cilantro Seed Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

3 cups shredded green cabbage
1 1/2 cups fresh cilantro leaves, divided
3 tablespoons fresh lime juice
1/2 cup natural unsalted shelled pumpkin seeds (pepitas)
1 teaspoon chili powder
2 whole boneless butterflied trout
1 egg, beaten to blend
2 tablespoons olive oil

Steps:

Toss cabbage, 1 cup cilantro, and lime juice in medium bowl. Season salad to taste with salt and pepper.
Coarsely chop pumpkin seeds in processor (pieces will vary in size). Add remaining 1/2 cup cilantro and process 10 seconds. Turn mixture out onto plate; mix in chili powder. Brush flesh side of each trout with egg, coating generously. Sprinkle trout with salt and pepper. Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere.
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add 1 trout to each skillet, skin side down. Cook 2 minutes. Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes. Transfer trout to plates; top with cabbage salad.

CILANTRO-PUMPKIN SEED DRESSING

Cilantro-Pumpkin Seed Dressing image

This is a copycat recipe of a salad dressing served at the El Torito Mexican Restaurant franchise. I made substitutions and adjustments with some of the ingredients for ease in preparation.

Provided by COOKGIRl

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 medium mild anaheim chili, roasted and seeded
3 tablespoons roasted pumpkin seeds ("pepitas") or 3 tablespoons roasted sunflower seeds
1 1/2 cups packed fresh cilantro leaves
1 large garlic clove
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
2/3 cup salad oil
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
4 tablespoons grated Cotija cheese or 4 tablespoons crumbled feta cheese
2/3 cup mayonnaise
2 tablespoons water
1/4 teaspoon ground cumin (optional) or 1/2 teaspoon dry roasted whole cumin seed (optional)

Steps:

NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
For thinner salad dressing, add more water. Adjust seasonings if necessary.
The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
Best if prepared at least an hour in advance.
Yield is estimated.

Nutrition Facts : Calories 1454.6, Fat 145.6, SaturatedFat 24.1, Cholesterol 50.3, Sodium 1395, Carbohydrate 34.3, Fiber 1.8, Sugar 9.7, Protein 11.1

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Coarsely chop pumpkin seeds in processor (pieces will vary in size). Add remaining 1/2 cup cilantro and process 10 seconds. Turn mixture out onto plate; mix in chili powder. Brush flesh side of each trout with egg, coating generously. Sprinkle trout with salt and pepper. Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere.
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