Walnut-Crusted Trout Fillets |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cups all purpose flour | 3 tablespoons dried rubbed sage | 1 tablespoon salt |
| 1-1/2 teaspoons ground black pepper | 2 large eggs | 2 cups finely chopped walnuts (about 10 ounces) |
| 2 9 to 10-ounce trout, boned, heads removed, butterflied, halved (4 fillets) | 2 tablespoons (1/4 stick) butter | 2 tablespoons olive oil |
| 1 lemon, quartered lengthwise | chopped fresh parsley | |
| 1 | Using fork, stir flour, sage, salt, and pepper on large plate to blend. Whisk eggs in medium bowl to blend. Whisk eggs in medium bowl to blend. Place walnuts on large plate. Sprinkle trout fillets with salt and pepper. Dredge trout in flour mixture, then dip in eggs to coat. Press both sides of trout in walnuts to coat. |
| 2 | Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add 2 trout fillets to each skillet. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. Transfer trout to plates. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve. |