Walnut-Crusted Mountain Trout

By akselden

Ingredients

• 1 1/2 cups walnut pieces
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons garlic powder
• 4 Meyer lemons or small lemons, halved
• 1/2 cup olive oil, divided
• 8 (8- to 10-ounce) fresh rainbow trout fillets
• 1/2 cup chopped walnuts
• 1/3 cup thinly bias-sliced green onions
• Coarse sea salt

Preparation

Step 1

For walnut flour, combine 1 1/2 cups walnut pieces, flour, and garlic powder in food processor. Cover And process until walnuts are finely ground. Transfer mixture to large shallow dish or baking pan; set aside. Brush cut sides of lemons with oil. Heat grill pan or large skillet over medium heat; grill lemons, cut sides down, about 5 minutes or until lemons caramelized and heated through.
Remove lemons from pan and transfer to 15x10x1-inch baking pan. Keep lemons warm while frying fish. Rinse trout; pat dry with paper, towels. Coat each fillet with walnut flour. In large skillet, heat 1/4cup oil over medium-high heat. Place two fillets in
skillet, skin side down. Cook fish 3 minutes; carefully turn fish and cook 2 to 3 minutes more or until fish flakes easily with fork. Remove from skillet and transfer to baking pan with lemons. Keep warm in oven while frying remaining fish. Repeat with rest of fish, adding more oil as necessary to skillet. Place trout and lemons on serving platter. Sprinkle with 1/2 cup chopped walnuts and sliced green onions. Season to taste with sea salt. Serves 8.