Best Peanut Crusted Trout With Pineapple Cilantro Relish Recipes

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PECAN CRUSTED TROUT



Pecan Crusted Trout image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 26

1 cup lightly toasted pecans, chopped
1 1/2 cups bread crumbs
4 tablespoons chopped parsley leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped rosemary leaves
4 trout fillets
4 ounces unsalted butter, room temperature
Horseradish Cream, recipe follows
1 head watercress lettuce, bottoms removed
1/2 apple, cored and sliced into 1/2 moons
1/4 pound fresh horseradish root, peeled, coarsely grated
4 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon minced shallots
1/2 teaspoon ground fennel seed
1 tablespoon salt
1/4 tablespoon fresh ground black pepper
4 tablespoons apple cider
4 tablespoons olive oil
2 teaspoons toasted walnut oil
1 cup reduced heavy cream, 3 cups reduced to 1 cup
3 tablespoons jarred horseradish, strained
2 tablespoons sour cream
3 lemons, zested
1 tablespoon lemon juice

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.

PINEAPPLE AND GRILLED ONION RELISH



Pineapple and Grilled Onion Relish image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 7

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro

Steps:

  • Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

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

WALNUT CRUSTED TROUT FILLETS



Walnut Crusted Trout Fillets image

Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.

Provided by Bev I Am

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup 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
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon, quartered lengthwise
chopped fresh parsley

Steps:

  • Using fork, stir flour, sage, salt and pepper on large plate to blend.
  • Whisk eggs in medium bowl.
  • Place walnuts on another 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.
  • Melt 1 TBS butter with 1 TBS 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.
  • Serves 4.

PEANUT 'N PINEAPPLE-CRUSTED COD



Peanut 'N Pineapple-Crusted Cod image

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

1/2 cup PLANTERS Dry Roasted Peanuts, chopped
1 can (8 oz.) pineapple tidbits, drained, coarsely chopped
2 medium jalapeño peppers, seeded, finely chopped
6 cod fillets (1-1/2 lb.)
1/4 cup KRAFT Real Mayo
1/4 cup chopped cilantro

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

BAKED TROUT WITH LEMON-CILANTRO CREAM



Baked Trout with Lemon-Cilantro Cream image

Impress any fish fan with a plate of Baked Trout with Lemon-Cilantro Cream! This baked trout recipe is perfect for both beginners and advanced cooks.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 9

2 lemons, divided
1-1/2 lb. fresh mushrooms, sliced
2 Tbsp. KRAFT Zesty Italian Dressing
3 serrano chiles, seeded, thinly sliced
18 soaked corn husks
3 whole rainbow trout (1 lb. each), cleaned
1/2 cup fresh cilantro, chopped, divided
12 green onions
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 400ºF.
  • Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.
  • Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish. Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
  • Bake 30 min. or until fish flakes easily with fork. Let stand 5 min. Cut slits in foil to release steam before opening packets. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 46 g

TROUT WITH PECAN AND PINE NUT CRUST



Trout with Pecan and Pine Nut Crust image

Categories     Bake     Low Carb     Pecan     Pine Nut     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/4 cup pine nuts (about 1 1/2 ounces)
1/4 cup pecans (about 1 1/4 ounces)
1 tablespoon plus 1 teaspoon sesame seeds
4 whole boned trout
4 teaspoons butter
1 large garlic clove, minced
2 tablespoons vegetable oil

Steps:

  • Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
  • Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.

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