SAUTEED TROUT FILLETS w/PINE NUT COATING

By BobD

Ingredients

• 2 SERVINGS
• 1/2 cup toasted pine nuts (about 2 ounces)
• 1/4 cup all purpose flour
• 2 12-ounce whole trout, heads and tails removed
• Olive oil
• Fresh chopped parsley
• Lime wedges

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)

Cut each trout in half lengthwise into fillets. Remove any bones.

Brush fish with oil.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

Dredge fish in nut mixture; press to adhere.

Cook until brown and crisp, about 2 minutes per side.

Transfer to plates.

Sprinkle fish with parsley and garnish with lime.