Pistachio Crusted Rainbow Trout with Cilantro Citrus Hollandaise
The crunchy fried rainbow trout pairs wonderfully with the vibrant citrus hollandaise sauce.
- 3 cups finely chopped roasted and shelled pistachio nuts
- 1/2 cup chopped cilantro
- salt and black pepper, to taste
- 12 8 ounces rainbow trout fillets
- 1/4 cup fresh lime juice
- flour, as needed
- 4 eggs, lightly beaten
- 3/4 cup clarified butter
- Cilantro Citrus Hollandaise4 egg yolks
- 2 Tbs lime juice
- 2 Tbs orange juice
- 2 Tbs grapefruit juice
- 1 1/2 cups clarified butter
- 1/4 cup chopped cilantro
- salt and pepper to taste
- Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
- Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side.
- Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets.
- Cilantro Citrus HollandaiseWhisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain-marie (water bath) until sauce is light and fluffy. Away from heat, slowly whisk 1 1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 521 (65%)
(92%)Total Fat 60g
(131%)Saturated Fat 26g
Polyunsaturated Fat 9g
Monounsaturated Fat 20g
Total Carbohydrate 11g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.