Hazelnut-Brown Butter Trout

By tammy1365

Butter, hazelnuts, lemon juice, and balsamic vinegar make a sensational brown sauce to top this main dish fish recipe.

Ingredients

• 4 10 - 12 ounces pan-dressed trout
• 3/4 - 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 bunch green onions, cut into thin strips
• 4 tablespoons butter
• 1/4 cup hazelnuts, coarsely chopped
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar

Preparation

Step 1

1. Spread trout open; sprinkle meaty side with cumin, salt, and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork. Line 4 plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm. 2. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.