Sauteed Washington Trout with Macadamia Nuts
Delight your taste buds with this elegant and flavorful Sauteed Washington Trout with Macadamia Nuts, the perfect dish for seafood enthusiasts seeking a sophisticated, yet approachable recipe. Featuring tender, golden-brown trout fillets lightly coated in seasoned flour and sautéed to perfection, this recipe is elevated with the buttery crunch of toasted macadamia nuts for a rich, nutty finish. A sprinkle of fresh parsley adds brightness, while a squeeze of lemon balances the dish with a hint of zesty freshness. Ready in just 35 minutes, this restaurant-quality meal is ideal for dinner parties or a special weeknight treat. Serve alongside roasted vegetables or fluffy rice to make it a complete, irresistible experience.
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Recipe Information
Ingredients
- 4 pieces Washington trout fillets
- 0.5 cups Macadamia nuts, finely chopped
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Rinse the Washington trout fillets under cold water and pat them dry with paper towels. Set aside.
In a shallow dish, combine the flour, salt, and ground black pepper. Mix well to evenly season the flour.
Dredge each trout fillet in the seasoned flour, ensuring an even, light coating on both sides. Shake off any excess flour.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large, non-stick skillet over medium heat. Once the butter has melted and begins to foam, add the trout fillets, skin-side down, to the skillet.
Cook the trout fillets for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and transfer to a plate. Cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Allow the butter to melt, then stir in the finely chopped macadamia nuts.
Toast the macadamia nuts in the butter, stirring frequently, for 2-3 minutes or until they become golden and fragrant. Be careful not to burn them.
Spoon the toasted macadamia nut mixture over the cooked trout fillets evenly.
Garnish the fillets with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 3.4 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 63.5 mcg | 318% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
